Everyone seems to be trying to eat healthier and make simple changes in their diet to reach weight loss and nutrition goals. This zucchini noodle pasta recipe is easy, and a bit unique to give better flavor to this low calorie, low carb dish. Try this version of “zoodles” and let me know what you think!
I’ve run into several friends going keto or trying Trim Healthy Mama or simply calorie counting to lose weight. These noodles are a good way for pretty much anyone to enjoy the pasta that they love and miss in a much more attractive little package. Sure, they aren’t the same as traditional noodles, but they work SO well as a filling and nutritious replacement.
My family loves these with marinara and meatballs or with a tasty homemade alfredo sauce. I enjoy them more plain, too, and they give me that volume that I’m looking for at mealtime without packing on the calories.
Zucchini Noodle Pasta
You Will Need:
- 16 oz of zucchini noodles (you can buy them pre-cut at the store, or you can EASILY use an inexpensive spiralizer *affiliate link* and make your own!)
- 1/2 cup beef broth (homemade or store bought is fine)
- 1 T liquid smoke
- Salt and pepper to taste
To Make:
- Add the zucchini noodles to a pan on the stovetop and stir in the beef broth. Keep on medium/hot heat and bring to boil. (You’re wanting the noodles to take on the taste of the broth.)
- Once it’s boiling, add in your liquid smoke as well.
- Boil for 5-7 minutes or until you like the texture. (Some like their noodles crispier, and some prefer them to be quite soft, so start checking at about the 5-minute point.)
- Once done, drain off any excess liquid and serve hot.
To garnish simply, you could add some chopped peanuts on top or even some fresh cilantro. The great thing about zucchini noodle pasta is that it really takes on the flavors that you pair it with.
Can’t wait to try this recipe. Thank you for sharing!