Garlic-Parmesan Zucchini Noodles and Spaghetti Pasta

By gilligan1963

Ingredients

• 2 2 2 ounces of spaghetti
• 2 2 2 ounces of spaghetti
• 2 2 2 ounces of spaghetti
• pinch pinch of salt
• pinch pinch of salt
• pinch pinch of salt
• 3 3 3 medium garlic cloves
• 3 3 3 medium garlic cloves
• 3 3 3 medium garlic cloves
• 3 3 3 tablespoons extra virgin olive oil
• 3 3 3 tablespoons extra virgin olive oil
• 3 3 3 tablespoons extra virgin olive oil
• 1/4 1/4 1/4 teaspoon red pepper flakes
• 1/4 1/4 1/4 teaspoon red pepper flakes
• 1/4 1/4 1/4 teaspoon red pepper flakes
• 1 1 1 medium zucchini
• 1 1 1 medium zucchini
• 1 1 1 medium zucchini
• 3 3 3 tablespoons grated Parmesan cheese
• 3 3 3 tablespoons grated Parmesan cheese
• 3 3 3 tablespoons grated Parmesan cheese
• to and pepper, to taste
• to and pepper, to taste
• to and pepper, to taste

Details

Preparation time 15mins
Cooking time 25mins
Adapted from inspiralized.com

Preparation

Step 1

Bring a large pot of water and a pinch of salt to a boil. Once boiling, drop in the spaghetti and cook until al dente, per package directions (typically 10 minutes.)

Place a large skillet on medium heat and pour in the oil. Add the garlic and chili flakes and cook for 30 seconds or until garlic is fragrant. Add in the zucchini noodles and toss for 2-3 minutes or until al dente. Then, add in the “real” spaghetti and season generously with salt and pepper.

Remove the skillet from the heat and add in the parmesan cheese. Toss until cheese is melted into the pasta. Serve immediately.