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
- While cooking spaghetti to your desired doneness:
- 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.)
- Add drained spaghetti, parm, breadcrumbs, lemon and parsley, toss well to coat everything.
- 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.)