Zucchini noodles – cacio e pepe

This recipe is a takeoff of the traditional Italian Cacio E Pepe or cheese and pepper pasta recipe.  I use spiralized zucchini in place of pasta noodles. To spiralize the zucchini, I use an inexpensive home spiralizer. You can find it online or at any kitchen store. Many grocery stores are now carrying spiralized zucchini in the produce section.  It is a fabulous pasta alternative!  I serve this alongside a simple grilled or roasted chicken breast, lean steak or grilled shrimps.

Ingredients

• 2 zucchinis, spiralized
• 1 large clove garlic, minced
• 1 cup cherry tomatoes, halved
• 2 tsp extra virgin olive oil
• 1/4 tsp kosher salt
• ½ tsp freshly ground medium coarse pepper
• Zest of 1 lemon
• ¼ cup grated parmesan cheese

Directions

1. In a large sauté pan or wok, heat oil until shimmering.
2. Add garlic and cook on medium-high heat for 30 seconds. Add cherry tomato halves and cook for 2-3 minutes.
3. Add the spiralized zucchini, salt and pepper and toss for 1-2 minutes, turn heat off.
4. Add lemon zest and cheese, and toss.
5. Serve immediately.

Serves 2

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