Aglio e Olio Zoodles -N- Noodles (Garlic and Olive Oil Zucchini Noodles with Pasta)

Walmart had hand held spiral slicers for $2.88 so I finally decided to give one a try. While zucchini noodles are a great way to cut back on carbs and a fun way to add veggies to a meal I knew that I'd have to mix them with some spaghetti to be happy-and I'm glad I did:@) I chose a basic Aglio e Olio but wanted to mention that zoodles can be treated like any pasta and would be good with spaghetti sauce too.

I added the garlic to a cold pan with some olive oil and crushed red pepper, then cooked it as low and slow as I could. Some times I cook the garlic to a deep golden color, I kept this batch kinda light. My zoodles were added to the pan and simply warmed through, I wanted them to still have some bite. If you want them softer you can add them to the pasta pot when it only has about a minute left to cook.

 This inexpensive spiralizer worked fine for a nice soft veggie like zucchini.

Aglio e Olio Zoodles -N- Noodles for One
2 tsp olive oil
shake of crushed red pepper flakes
3 small/medium cloves garlic, sliced-I had a cold and went heavy on the garlic:@)
handful of zucchini noodles
S&P to taste
handful of spaghetti, cooked and drained
~Gently cook the garlic and crushed pepper in olive oil until it gets translucent and very fragrant.
~Add zucchini noodles and a hearty pinch of salt and pepper. Cook until zoodles are heated through.
~Add spaghetti and heat through.

Possible Additions:
parsley
lemon zest
Parmesan cheese
pickled peppers
fresh spinach

Eat well and have a happy day:@)