One Pan Weeknight Zoodle Pasta

1. 1

   Spiralize zucchini, and salt and set in a colander to drain.

2. 2

   Heat well salted water until boiling.

3. 3

   Add whole wheat spaghetti to boiling water, and cook until just shy of al dente.

4. 4

   While pasta is cooking, squeeze the liquid from the zucchini noodles with a cheesecloth or dishcloth.

5. 5

   In the same pot you cooked the pasta in, heat three tablespoons of olive oil until shimmering.

6. 6

   When pasta is done, reserve a mug full of pasta water before dumping pasta on top of the same colander full of zucchini noodles to drain.

7. 7

   Add crushed garlic cloves and red pepper flakes, and cook until the garlic is just browned and fragrant.

8. 8

   Add the wine and cook over medium/high for about 3-5 minutes, or until reduced.

9. 9

   Add the zucchini noodles and whole wheat pasta, along with a splash of pasta water. Cook, stirring until a creamy sauce forms (add more pasta water if needed).

10. 10

    Finish with lemon juice and pecorino to taste (to make vegan, omit pecorino).

* Per serving · 4 servings · Values may vary.

No additional tips available.