Thanks for stopping in for Meatless Monday! I am still on a zucchini and squash binge over here of late. Today, I am excited to share this easy and healthy take on a classic Italian Cacio e Pepe dish. I’ve prepared mine with zucchini noodles instead of the traditional spaghetti today. This delicious side is now gluten free, vegetarian, low carb and lower calorie-everyone’s happy!
Cacio e Pepe Zucchini Noodles
Ok so what is Cacio e Pepe and why do I need it in my life? A classic Italian dish from Rome, it literally mean cheese and pepper. The ingredients are simple: black pepper, Parmesan cheese and pasta. A minimalist Italian dish easy enough for a weeknight but tasty enough for any night.
While I could of course inhale a huge plate of this cheesy goodness on the regular, I would most likely find myself in a carb induced food coma. I took my love of all things Italian food and created this healthier and much lower calorie version using zucchini noodles instead of pasta. Yes, I am fairly sure someone in Italy is currently cringing at the thought of this! However, this Cacio e Pepe is now fit for any night you need a healthy and easy side.
[You may also like (no noodle) Spinach & Spaghetti Squash Lasagna]
Why Zucchini noodles? Zucchini is the perfect conduit for a healthy, low carb and low calorie pasta like meal. It’s inexpensive, easy to find and very versatile. Zucchini is full of potassium, vitamin c and B-6 and antioxidants. It’s mild flavor makes it easy to use for a variety of recipes. What’s not to love?
My Easy & Healthy Cacio e Pepe Zucchini Noodles can come together in under 10 minutes with under 5 ingredients. The most important step is “spiralizing” your zucchini (basically creating pasta like strands). Some grocery stores sell zucchini already spiralized but it’s so easy to quickly do yourself. If you have a Kitchen Aid mixer at home (best wedding gift ever!) there is a spiralizer attachment that fits right onto it. Genius! If not, I also like this easy and inexpensive hand model.
From there, it’s a quick flash in the pan with your zucchini noodles. Then, a small amount of butter, black pepper and grated Parmesan Cheese is all you need. In just a few minutes you have a healthy and delicious cheesy side that the whole family will love. Best served a la minute!
A lightened up version of an Italian classic. These Easy & Healthy Cacio e Pepe Zucchini Noodles will quickly become a go to. Low carb, low calorie, vegetarian, under 5 ingredients and gluten free
- 2 large zucchini squash- spiralized and salted
- 1/4 Cup fresh Parmesan Cheese shredded
- 1-2 teaspoons of black pepper
- 2 tablespoons butter
- 1 teaspoon garlic powder
- optional topping: crushed red pepper and fresh basil
- heat a medium skillet with a 1/2 cup of water to med high
- toss in zucchini for 1 minute
- remove and strain in colander over sink
- Meanwhile melt butter in same pan over med
- add in garlic and pepper stir
- add in Parmesan cheese and allow to melt together for 1 min
- Toss in zucchini noodles to coat
- serve immediately
best served a la minute! Use high quality Parmesan Cheese for best results
Amount Per Serving: Calories: 176Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 38mgSodium: 266mgCarbohydrates: 7gFiber: 2gSugar: 2gProtein: 6g
Ready to give this Cacio e Pepe a try this week? Let me know how it goes?