No April Fools joke here, this quick and easy Peppercorn Romano Zoodles recipe is a delicious vegetable spin on the classic Spaghetti al Cacio e Pepe. Peppery, cheesy goodness makes everyday zucchini a fun and interesting side dish. Plus, this is on the table in under 10 minutes. Buona, no?
Recently I showed you my Roman Meatballs, and this week I have another classic Roman dish, but with a twist. A twist? Get it? Bad Kevin…
Anyways, on to this vegetable noodles version. It may be simple, but this one delivers BIG on the flavor. The Farmers Market had an over abundance of these wonderful zucchini and yellow squash and to shake things up I decided to spiralize these guys. Because curly veggies are fun!
What’s great about this tasty side dish is it’s perfect for those evenings when you’re short on time. I mean this is done, start to finish, in under 10 minutes.
Freshly grated Pecorino-Romano cheese is outstanding, but paired here with olive oil, garlic and a heaping helping of fresh cracked black pepper, it’s amazing.
Fresh, lightly sautéed zucchini and yellow squash get spiralized and make for a fun side dish. Feel free to thinly slice if you like if you don’t have or care to spiralize the vegetables here. I love the shapes and textures, the way the cheese and spices cling to every nook and cranny here.
In my effort to cook, grill and bake healthier, I went to my new favorite cookbook for diabetics for inspiration. This simple and delicious recipe was adapted from The All-Natural Diabetes Cookbook by Jackie Newgent. I hope you give it it a try. Godere!
This quick and easy Peppercorn Romano Zoodles recipe is a delicious vegetable spin on the classic Spaghetti al Cacio e Pepe. Peppery, cheesy goodness make everyday zucchini a fun and interesting side dish. Plus, this is on the table in under 10 minutes. Adapted from The All-Natural Diabetes Cookbook by Jackie Newgent
- 2 medium zucchini
- 1 medium yellow squash
- 1 clove garlic minced
- 2 tsp olive oil
- 1 tsp fresh cracked black pepper coarse
- pinch kosher salt
- 3 tbsp grated Pecorino-Romano cheese
- Wash and trim end off vegetables. Slice zucchini and squash into long fettuccine-like strips with a mandolin/vegetable peeler, or use a spiralizer.
- Heat oil in large skillet over medium high heat. Add the garlic, zucchini and squash, pepper and salt and cook. Gently toss to coat and cook for 3 minutes.
- Serve with grated cheese on top.