You know what’s fun? Using goofy kitchen tools to make really cool (and really delicious) noodles. Or zoodles. Or whatever you want to call them. It’s kind of a childish fascination to morph food items into fun shapes with kitchen tools. It’s a lot like playing with Play-doh. Thankfully these zoodles leading to zucchini pomodoro goodness don’t taste like play-doh. I know you know what I’m talking about… we’ve all tried eating playdoh as kids. I’m not judging.
Okay, time for fun! Take a few zucchini, the smaller and more uniform the better. Twist them through a crazy kitchen tool called a spiralizer and you’ll end up with amazingly beautiful strands of zucchini goodness! You can do this with yellow squash too. Whatever works for you! If you have a mandolin, you can also slice them into thin strips with the julienne blade.
Toss the zucchini noodles into a large saucepan and cook for 2-3 minutes. It’s going to look like you have a LOT of zucchini and then suddenly they’ll give up most of their water and it’ll be a more manageable looking dish. Then simply toss in the rest of your ingredients and heat until the zucchini noodles are al dente. You’ll need to taste test one to check doneness as you don’t want them turning into mush.
- 3 zucchini squash or yellow squash
- 2 garlic cloves, minced
- 1 cup diced, cooked chicken (optional)
- 2 tomatoes, diced (or use 1, 15oz can petite diced tomatoes)
- 4 petite artichoke hearts, diced
- 10 basil leaves, chopped into ribbons
- ¼-1/2 teaspoon salt depending on taste.
- ground black pepper to taste
- olive oil for sautéing
- Twist zucchini through a spiralizer to create noodles.
- Place noodles in a tea towel or paper towels and give them a good squeeze to eliminate excess water.
- Sauté noodles and garlic in a lightly oiled pan for 2-3 minutes until they start to reduce.
- Add all remaining ingredients and sauté until warmed though and noodles are al dente.