Tuesday, March 22, 2016

Lemon Parmesan Zoodles-N-Noodles (Zucchini Noodles and Pasta)

While it's true I get more emails from Williams-Sonoma than anywhere else in cyberspace, I do still look forward to flipping through their catalog when it comes in the mail:@) My favorite things to look for are the recipes and this Lemon Parmesan Zoodles-N-Noodles is a variation of one I found recently. We seem to be on a serious lemon kick here at Pig In Mud... I say grill up some easy Lemony Italian Chicken soon and call this dinner!
This recipe is easily scaled down if you're cooking for one or two people and that's what I've written below, you can click the link for the W-S full version and their directions. I found an interesting idea for measuring spaghetti by servings HERE. Basically for every adult you want a quarter size amount of dry spaghetti, two times that for a very hearty eater. ~100 years ago~ I bought a packaged deal at the supermarket, two boxes of spaghetti came with a free Tupperware Spaghetti Dispenser, so that's how I measure my portions.

This is the spiralizer I've been using, it was $2.88 at Walmart.

Lemon Parmesan Zoodles-N-Noodles-adapted from Williams-Sonoma
For each serving:
spaghetti, approx quarter sized amount of dry
2 Tblsp olive oil-I cut back on this
1 clove garlic, minced
1/2 small (5-6") zucchini, spiralized or sliced into match sticks
1 Tblsp parmesan cheese, grated
1 Tblsp dry breadcrumbs
1/8 large lemon, zested and juiced
2 Tblsp fresh parsley, minced
S&P to taste
crushed red pepper to taste
  1. While cooking spaghetti to your desired doneness:
  2. Saute garlic in olive oil for a minute or two. Add zucchini and saute for another minute or two. (I like my zucchini to still have some bite. If you want it softer add it to the boiling pasta the last minute or two it cooks.)
  3. Add drained spaghetti, parm, breadcrumbs, lemon and parsley, toss well to coat everything. 
  4. Add salt and pepper and crushed red pepper to taste. (I did add a couple shakes of crushed pepper to the olive oil while cooking the garlic instead of at the end.)
Eat well and have a happy day:@)

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  1. Sounds delicious, Lynn!!! I have the spiralizer thanks to your recommendation and it is so much fun. Lemon and pasta is a great combo and your idea of adding the chicken is perfect. I have lots of company coming over the next few months and this would be an easy addition to my menus. Linda

  2. I would eat this for breakfast Lynn, it sounds divine!

  3. Lynn this looks great. My Mom got one of those spiral cutters I will borrow it!


  4. I love Williams-Sonoma and read their catalogs like I read magazines!! This looks delicious!


  5. Seriously yum! Can't wait to try a zoodle maker.

  6. Sounds lemony delicious, Lynn! I get those same emails from W-S. I forget what spiralizer you bought, and do you think you use it enough?

    1. Thanks Kitty, I meant to mention that I only have a little $2.88 hand held one, I added it to my post. Yep, I'll get my monies worth:@)

  7. Gorgeous dish and so full of flavor. I've fallen in love with lemon too, plus Parmesan also brings a lot of flavor to this dish too.

  8. I love looking through the WS catalogs for the recipes too :) I don't have a spiralizer yet but think the Walmart one would be a great place to start to see if I like using the zoodles in recipes. Looks delicious!

  9. Yum Lynn, I could dig into your zoodles this morning! I love the addition of the parm and lemon. I have a hand held spiralizer too and it does the trick for as much as I much as I use it :) Happy Easter weekend to you!


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