Zoodles, or zucchini noodles agilo e olio with white beans and tomatoes make an easy weeknight meal. Even picky eaters love this zucchini spaghetti!
If there's one thing I know for certain, it's that kids love noodles. Buttered or olive oil pasta is a regular on kids' menus. In Italy it's called Pasta Bianco. Spaghetti aglio e olio (with garlic and olive oil) is such comfort food and how I usually make our pasta bianco at home. For the past few years zoodles, also know as zucchini noodles, have been gaining popularity. My girls and I have so much fun zoodling with our spiralizer. And I've found that zoodles are the easiest way to get my kids to eat zucchini without any complaints. As I've learned from a few zoodle fails, there are a few tricks to making delicious zucchini noodles. This week we made a zoodle spaghetti with that flavorful aglio e olio flavor, and added some white beans and tomatoes for added protein, texture, and heartiness.
- 4 oz. favorite dried spaghetti
- 2 medium zucchini, spiralized
- 1/4 cup extra virgin olive oil
- 6 cloves garlic, peeled and sliced
- pinch of red pepper flakes
- 1 (15 oz.) can cannellini beans, drained and rinsed
- 1 cup halved cherry tomatoes, or chopped Roma tomatoes
- 1/4 cup fresh basil or Italian parsley
- Parmesan cheese (optional)