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Garden-Fresh Zucchini Pasta that Kids Love
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Kids love to make Garden-Fresh Zucchini Pasta because it's a fun and interactive way to use fresh vegetables in a meal. Spiralizing zucchini into pasta-like strands is an exciting process that lets your children play a hands-on role in meal preparation. Plus, if you grew them in your garden (no pressure) the joy of watching something grom from a seed to a plant to produce its own vegetables (technically fruits) is really magical.
The simplicity of this recipe means kids can get their hands messy every step of the way. When kids help out in the kitchen, they are more likely to eat and enjoy the food they’ve helped make, making mealtime a rewarding experience for everyone. Plus, the end product is simple and tastes great! The noodles are fine on their own, but can also soak up a variety of sauces. Try adding your favorite pesto (LINK), or bolognese sauces.
Every bite is packed with nutrients and the basic recipe here is:
Vegan, Vegetarian, Gluten Free and Dairy Free
No added sugar and low-carb
Scalable into a full meal by adding protein
Course: Main
Prep Time: 20 minutes
Servings: 4 servings
Difficulty: Easy (with a spiralizer)
Ingredients:
4 medium zucchini (about 2 pounds)
1 basket cherry tomatoes, chopped (about 12 ounces)
1 tablespoon minced or crushed garlic (3 to 4 cloves)
1 cup basil leaves, torn into pieces
3 tablespoons extra virgin olive oil
1/2 cup shredded parmesan cheese, or vegan parmesan (LINK), plus more for serving
Salt, to taste
Optional extras: load up on more olive oil, butter, cheeses, or vegan cheeses for an extra creamy fatty delightful dish you can’t get enough of
Optional Protein: Crumbled Tofu, Fried Tofu, or Grilled Chicken (LINKS))
Instructions:
Trim and spiralize the zucchini. You could optionally use a peeler for wide, flat noodles, but invest in a spiralizer.
Add olive oil and garlic to a large, deep skillet. Turn to medium heat. When the oil bubbles around the garlic, add the zucchini noodles.
Toss the noodles asd they cook for 5 to 7 minutes. Try not to overcook or they will get mushy.
Stir in the tomatoes, basil, and parmesan cheese, and then cook for one more minute. Serve it all up on a plates and enjoy hot.
Finish with more parmesan cheese on top as well as extra basil or herbs, and protein if desired.
Serve and enjoy hot! This dish is best fresh, but it can store in the refrigerator for a few days as long as you heat it back up to enjoy it again.
Pro Tip: vary up your squash from your garden, or find great squashes at your local farmer’s market, then mix and match for rainbow noodles. You can spiralize zucchini, butternut squash, sweet potato, carrots, daikon, cucumber, beets, and more! Get creative.
