I’ve been buying zoodles of all types to use in cooking lately – a way to eat more vegetables without the blood sugar spike of pasta, and the heaviness that comes with eating grains. I have a spiralizer, but for some reason buying them pre-spiraled just works better for me right now, plus they literally pack them in so tight there are a ton in each container! Currently in the fridge I have butternut squash, zucchini and beet zoodles!

I was wanting something warm and comforting the other night so I decided to make zoodles with marinara – simple, and tasty. I opened up my organic sugar free jar of marinara (good until August 2017), and there was what looked like a giant slimy booger on the inside of it…which later I think I determined was a “mother” that had grown? Still, not 100% sure what it was I tossed it and had to improvise. I ended up with an almost alfredo creamy garlic sauce with Italian flavors, and it was so good. Rich, hearty, full of healthy fats and there was none leftover.

Italian Zoodle Alfredo

• 1/2 stick grassfed butter
• 1 medium white onion, mince
• 2 TBSP minced garlic
• 6 oz heavy whipping cream
• 8oz chicken broth
• Butternut squash zoodles (eyeball it – maybe 2 cups?)
• Zucchini zoodles (same as above, use as many as you’d like!)
• 1 TBSP dried basil
• 1 pkg crespone (or any uncured salami), cut up
• 1 TBSP tapioca starch
• Salt/black pepper

Full disclosure, I had random things in my fridge I wanted to use up which is how this came about (the heavy whipping cream leftover from the holidays – still if I have any dairy in my fridge it’s usually the full fat stuff). Add the 1/2 stick of butter to a pan and melt, saute the diced onion and two TBSP of minced garlic for about five minutes, then add the heavy whipping cream and stir. This thickened pretty quick, which is why I ended up adding the 8oz of broth. Add the butternut squash zoodles and saute for a couple minutes, then add the zucchini zoodles and saute for another five minutes. Sprinkle with the dried basil, cut the crespone with kitchen shears directly into pan, add the TBSP of tapioca starch (it was a little too thin after the 8 oz broth, so I thickened it back up – if you don’t mind more of a soup texture feel free to leave this out or use less broth) and season with salt and black pepper. Continue stirring until everything is well heated, serve!