Zoodles Aglio Olio e Peperoncino

Zoodles Aglio Olio e Peperoncino (with Garlic Olive Oil and Red Pepper Flakes)

Inspired by GI365

Ingredients

Serves 4

6 zucchini

1 ½ teaspoons red pepper flakes (adjust to taste)

2 to 3 small garlic cloves, minced

4 tablespoons extra virgin olive oil

3 tablespoons chopped fresh parsley

½ teaspoon fine grain salt

Ground black pepper to taste

Grated Parmesan cheese (optional)

Directions

Using a spiralizer or peeler create zucchini spaghetti (always read the directions for your spiral slicer as they vary by brand - I use this spiralizer.) If you don't have a spiralizer use a regular vegetable peeler to vertically peel long, thin strips of the zucchini. This will form more of a wider "noodle" from the zucchini, like fettuccini.

Transfer zucchini spaghetti to a large bowl and set aside.

Put the oil, garlic and red pepper flakes in a large skillet over low heat, cook until the garlic gets to a pale gold color, about 5 minutes.

Keep an eye on the garlic the whole time, you don’t want it to brown or it will turn bitter.

Add the parsley to the skillet.

Turn the heat on high, add zoodles, and saute’ for 3 to 4 minutes, stirring constantly until heated through.

Season with salt and pepper, sprinkle with grated Parmesan cheese and serve.