Description
A light and refreshing dish featuring spiralized zucchini noodles tossed with a flavorful Thai-inspired dressing. This recipe combines vibrant herbs and spices to create a zesty and aromatic meal that is both healthy and satisfying. Perfect for those looking for a low-carb alternative to traditional pasta dishes.
Ingredients
8 oz pasta, preferably fettuccine (for gluten free, use gluten free brown rice fettuccine)
1 tablespoon olive oil
2 zucchini, sliced
Salt
¼ cup soy sauce or gluten free Tamari sauce
¼ cup honey
2 tablespoons honey
¼ cup chicken stock
1 tablespoon red curry paste (Thai)
5 green onions, chopped
1 tablespoon sesame seeds, toasted
Instructions
Cook pasta until al dente, then drain and set aside.
Heat 1 tablespoon olive oil in a large skillet over high heat. Add sliced zucchini, sprinkle with salt, and cook for about 1 to 2 minutes, turning a couple of times. The zucchini should remain slightly firm. Remove zucchini from the skillet and place on a plate.
In the same empty skillet, combine soy sauce, honey, chicken stock, and red curry paste. Heat and stir until well mixed. Add chopped green onions to the sauce and stir, then immediately remove from heat.
Add the cooked fettuccine to the skillet with the sauce and toss to coat. Stir in the cooked zucchini.
Sprinkle with toasted sesame seeds before serving.
Notes
These noodles are best served immediately
Avoid overcooking to keep them crisp
Use fresh zucchini for the best texture and flavor
Toss gently to prevent breaking the noodles
Chill before serving for a refreshing taste
- Prep Time: 20
- Cook Time: 10