Tuesday, July 26, 2011

Recipe: Spicy Sesame Zucchini Pasta

Hello.  I'm back from a long blogging hiatus with a recipe I just can't seem to get enough of - spicy sesame zucchini pasta.  It's so good that I eat it before I have a chance to take a picture of it.  (or I got a new iPhone and lost all my old photos...d'oh!)

It's about that time of year where we're about to have zucchini coming out of our ears, so this is a great way to use up tons and tons of zucchini and make a low cal pasta dish for you and yours.


  •  2-3 fresh zucchinis, chopped into small circles or half moon shapes
  • chopped fresh garlic (as much or as little as you'd like to use - I normally use 2-4 tablespoons)
  • garlic salt (to taste)
  • red pepper (cayenne) powder (use as much or as little as you'd like - but at least 1/2 - 1 teaspoon)
  • shredded Parmesan cheese (at least 1/4 cup - use more if you like)
  • 1 tablespoon sesame oil
  • 1 cup pasta (dry)
  • sesame seeds (optional)


  1.  Prepare pasta following directions on box. Set aside.
  2. Place chopped zucchini, sesame oil, garlic, red pepper, and garlic salt into pan. Add a little bit of water to the bottom of the pan to help steam the zucchini.
  3. Stir ingredients together and turn heat to "high." Cook zucchini until they begin to soften, stirring frequently. (most of the liquid/oil mixture should be evaporated)
  4. Reduce heat to low. Add cooked pasta to pan and stir to combine with zucchini. Add Parmesan cheese to pasta/zucchini mixture (use vegan cheese if you like!) and stir until cheese has melted. Sprinkle sesame seeds over pasta.
  5. Place in a large bowl and serve! Optional - Before serving, sprinkle additional cheese on top of pasta.
This is a quick, easy, and low calorie recipe. Nothing needs to be too exact, although I think one cup of dry pasta is more than enough for 2-4 people.  You want to have way more zucchini than noodles - that's what keeps it low cal.  If you're a wimp about spicy food like I am, try to not be too heavy handed with the pepper.  I made a batch recently which made my eyes and nose burn...but it was so good I kept eating it anyway.

What's your favorite way to keep zucchini from coming out of your ears?

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