A Sexy Approach to cooking noodles… Or should I say, zoodles!!!
I have a confession to make. This recipe and the inspiration for it was done in the Winter of 2016. It was cold outside and of course nothing around me felt nor looked like Spring; with the exception of my belly. I mean, I crave ice cream in the winter, so my belly clearly does its own thing and is certainly on its own page. Trust me, it’s not a bad thing at all and I’m almost certain that I’m not alone. You want what you want. Period. Anyway, I was on a little shopping excursion at Whole Foods. I didn’t own a spiralizer at the time but saw this cute little package of zucchini noodles from the Veggie Noodle Co™. They had sweet potato and beet noodles but the zucchini noodles really spoke to me.
Now, my first memory of eating zucchini was around the age 7 or 8. I believe I was introduced to eggplant (which I didn’t like at the time, but was eager to try) and squash at the same time but zucchini spoke to my tastebuds!! I believe it was one of my mothers co-workers who brought them to her from a farm in Wisconsin. Of course, it was chopped and sautéed in a little oil with salt and pepper. It looked like a cucumber to me but it definitely tasted quite differently. Now we didn’t consume a lot of zucchini and squash in my house, however I was aware of these vegetables and was less reluctant to try them again, even if they were presented to me differently.
This dish can absolutely be a main with additional items like pesto, a tomato-butter or a butternut squash sauce. The butter and white wine gives it the taste and lightness it deserves with a little heat from the red chili flakes and earthiness from the sautéed kale with shallots. Don’t forget the fresh, minced garlic and parmesan cheese at the end. THIS will change your perspective on zucchini and will get you right together! LOL
Spicy zucchini noodles with kale and roasted garlic
- 6 Garlic cloves roasted
- 3 tbsp Olive oil extra virgin
- 1/2 stick Unsalted butter
- 4 cups Zucchini noodles
- 1/2 cup Shallots diced
- 2 cups Kale chopped
- 1 tsp Red Pepper Flakes
- 1/4 cup Dry White Wine
- 1/2 cup Grated Parmesan
To roast the garlic: Preheat the oven to 375 degrees. Place the garlic cloves in a small foil packet and drizzle with olive oil and kosher salt. Cover the foil and roast until the garlic is golden brown and fragrant, 20 to 25 minutes.
Heat skillet over medium heat. Add olive oil and butter. Add shallots, and season with salt and pepper. Cook until translucent and add chopped kale. Season with salt and pepper. Allow fat to coat the kale and cook until slightly wilted. Add white wine and cook until an additional 2 minutes.
Add the garlic and red pepper flakes and stir to combine.
Add the zucchini noodles and cook for 2-3 minutes. Add Parmesan cheese and serve!!!
If you do not have time to roast garlic, fresh minced garlic will work.
Onions can be substituted for shallots.