Spaghetti

Prep Time: 20 Minutes                         Cook Time: 3 Minutes                Add to MyFitnessPal

We've all tried for that perfect low-carb spaghetti - maybe it was pre-op, maybe post. We've been told time and again to try Zoodles, "just cut some zucchini like noodles and you'll be fine." First we boiled them and ended up with mush. Then we microwaved them and found our 'pasta' overly soft or else weirdly crunchy with a puddle of water at the bottom. It works, sure, but it's just not quite right, it might even get nauseating after a few bites when all we want is a little pasta. Today, that changes.


Zoodles that actually taste like noodles? YES!

Never again will you be stuck with 'pasta' that just doesn't hit the spot, with this little trick, your 'pasta' can and will actually taste like, and feel like, real al dente noodles.
Now, if the concept of zucchini noodles is a new one for you, you can always skip the salting step below and just microwave your noodles to make your pasta in a total or 15 minutes without any wait time whatsoever. I have a few non-bariatric friends who even prefer zucchini noodles prepped this way to normal pasta, so do give it a try. Me though? I'm not crazy about it. And boiled? Don't even get me started...

Also, this recipe is written with meatballs for protein, but it's also amazing with sausage, grilled chicken, smoked chicken, prosciutto, or just about any other meat product. I've recently started adding fennel seed to Smye's Meatballs to give it that authentic Italian kick. Play with your food, change up your protein or even your sauce. I've got marinara, alfredo, and pesto sauces coming soon.

Ingredients (per serving)
Zucchini, medium - 1/2
Salt - 2 Tbsp
Smye's Meatballs - 2
Smye's Marinara (or  Trader Joe's Classic Marinara for nearly identical nutrition) - 1/2 cup
Parmesan - 1 g

Preparation:
Cut your zucchini so you have a roughly straight piece. The one below can easily be cut into two straight-enough pieces.

Oh zucchini, how I love thee. And you're from my yard :)

Run the zucchini through your spiralizer. If using the Spirooli/Paderno, use the smallest blades here to get the optimal noodle dimensions. Just be sure to cut off the noodles as they come out every so often (I do it ever 2 turns) to help keep the noodles a manageable length.

They sure are pretty, and soon they'll be tasty tasty!

Now the key step, toss your noodles with the salt. Yes, I know, this is a LOT of salt, but don't worry, you'll be rinsing it off soon. The idea here is that the salt draws a lot of the moisture out of the noodles and alters their texture to better resemble al dente pasta. Be sure to toss thoroughly and get every noodle - this is where cutting the noodles off as they come through the spiralizer pays off.

After about an hour, pour out any fluid that's collected at the bottom of your noodles, rinse three times with clean water and then submerge your noodles in ice water for about 20 minutes. Remove from the ice water, wring them out and set them to drain in a colander until fully drained, about five minutes. You can rinse once or twice more if you like. They'll still be a touch salty but you'll notice the texture change here.

Hey, these move like noodles

Now you're home free. Scoop your noodles into your bowl, top with your marinara and meatballs (I like to break mine in half first), then pop in the microwave for 1 minute or so, grate your parmesan over the top and enjoy.

It needs rotated, but I'll leave it for now

Nutrition (per recipe, 1/2 zucchini):
Calories: 252
Fat: 12 g
Carbs: 16 g
Protein: 21 g
Sodium: 863 mg