Then, place them into a fine mesh strainer set over a large bowl and let them sit for at least 30 minutes.ĭoing this helps to prevent watery noodles, prevents the veggie mix from boiling, helps them cook faster, and also keeps the zoodles super flavorful.Īfterward, wrap the zoodles in a few sheets of paper towel or a clean kitchen towel and squeeze to drain any liquid still hanging on. Prepare the squash by chopping off the rounded ends, then give the veggies a quick rinse.Īfter making the zucchini noodles, you need to give them time to release the water that’s built up in the flesh.ĭo this by sprinkling the noodles with sea salt.I use a KitchenAid spiralizer attachment, though there are plenty of manual options out there. You’ll have a hard time preparing zoodles primavera without a proper spiralizer. One way to compensate is with a bit of flour or a tiny amount of cornstarch to thicken things up. You could substitute the heavy cream with whole milk, if preferred, but the resulting sauce won’t be as thick or luscious. Heavy Cream and Parmesan Cheese – For our delicious cream sauce!.You can throw them in whole and heat them up just enough for them to give a little juicy pop with each bite!īut you have some wiggle room - grape tomatoes make a fine substitute. Tomatoes – Cherry tomatoes are just perfect.If you do, let them thaw in the fridge and then pat with a paper towel to remove excess moisture. Broccoli and Carrots – You can easily use frozen florets and carrots instead of fresh.Bell Peppers – Red peppers will match your plate of zoodles primavera from Olive Garden, but yellow or orange peppers are delicious as well!Īlternatives aren’t quite as sweet or juicy, so keep that in mind when choosing your produce.The world is your oyster - and oyster mushrooms would work, too! You can dice a regular sized portobello mushroom, use white mushrooms, or throw in some morel mushrooms. Mushrooms – The Olive Garden zucchini pasta recipe uses baby bella mushrooms, but there’s room for any mushroom you like!.If it feels springy or spongy when you gently press, it’s likely gone bad. Perfectly ripe zucchini should be a gorgeous dark green color, and the flesh should be firm - not mushy at all! Zucchini – We use only the best squash to prepare the best zoodles recipe!.No guilt here!ĭefinitely keep some of your squash on standby for another healthy Italian recipe – zucchini parmesan!Īlso, if you want a healthy side to serve with the meal, you can’t go wrong with Olive Garden Salad and Italian Dressing! Ingredient Notes and Substitutions This zucchini pasta recipe is packed with energy-boosting vitamins and minerals that will help keep your body in tip top shape. Plenty of veggies, and of course, plenty of cheese!Īnd for home gardeners, there’s no better way to enjoy your seasonal produce. The zucchini noodles are one of my favorite items on the Olive Garden® lighter fare menu.
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