Rating: 4.5 stars
44 Ratings
  • 5 star values: 27
  • 4 star values: 16
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

Zucchini noodles are sauteed in creamy butter with a touch of cayenne then topped with Parmigiano Reggiano shavings and toasted pine nuts.

Recipe Summary

cook:
8 mins
total:
18 mins
prep:
10 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat a non-stick skillet or wok over medium. Toast the pine nuts stirring constantly to keep from burning, about 3 minutes. Transfer to a bowl.

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  • Return the skillet to medium heat; add butter and crushed red pepper; stir until butter melts. Stir in spiralized zucchini. Saute, flipping lightly throughout the cooking process. When the zoodles are al dente (about 5 minutes), transfer them to a serving dish or plate. Top with shaved cheese and reserved pine nuts.

Nutrition Facts

34 calories; protein 1g; carbohydrates 1.3g; fat 3g; cholesterol 5.8mg; sodium 36.5mg. Full Nutrition
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