Zoodles were all the rage in 2018 but have kind of waned a bit, which I think is unfortunate. Let's put it this way, zoodles are so mainstream, even Olive Garden announced recently that they'll offer zoodles as an option. That's how we know it's jumped the shark. But zoodles themselves aren't a bad thing. It's a great way to get some vegetables in a more familiar and delicious format.
I find that biting into straight up zoodles doesn't have the same pleasurable effect as biting into al dente pasta though. One fine night I thought it would be a great idea to combine them to make noodles and zoodles. That way you get the bite of pasta, with the vegetable hit of zoodles. It also rhymes!
It's almost not even worth calling this a recipe, because it just combines two concepts: boiling pasta, and making zoodles. Begin by boiling the spaghetti noodles to al dente, and while they are cooking, use one medium zucchini to make zoodles.
If you need a handheld zoodle maker that really works, I have this zoodle spiralizer, pictured below.
Once the noodles are done, drain off the pasta water (retaining ¼ cup for mixing with the sauce as needed) and put the zoodles in the pot with the hot noodles. This will cook the zoodles a bit so they don't taste as crunchy and raw against the pasta. Mix the zoodles in evenly with the noodles and sauce as desired. Use as much of the pasta water as needed to help the sauce bind with the noodles.
Since sauce is pretty much the best part of eating pasta, I tried three different sauces on the noods and zoods to make sure they passed the delicious test.
Pesto Zoodles
First was pesto zoods and noods using my best pesto recipe. It was really good and the freshness of the basil complemented the zoodles very nicely.
Alfredo Zoodles
Next up, I rounded out the noods and zoods experiment with an alfredo sauce. I really like this brown butter alfredo sauce recipe from Lauren's Latest.
Top your alfredo zoodles and noodles with salt and pepper to taste, plus a sprinkle of grated Parmesan.
Red Sauce Zoodles
Finally, I tried zoodles and noodles with a jarred red sauce. The pomodoro sauce from Trader Joe's is a favorite, and one I like to keep on hand for quick and easy dinners on those nights where all you can do is boil noodles.
Marinara sauce, vodka, sauce, a creamy red sauce, or any classic Italian-style red sauce that you like on regular spaghetti will be great here. Top with Parmesan, crumbled blue cheese, goat cheese, or feta to give it extra flavor and excitement. Try crushed red pepper flakes too for a little heat.
Note: Noods & zoods DO reheat well in a microwave, but be careful and don't overheat the pesto and alfredo versions. Heat for 30 seconds at a time, stir, and go for 30 more seconds until heated thoroughly.
