By Dane Feldman
Photo by Dane Feldman.
Over the course of the past year or two, zucchini pasta, or “zoodles,” have become quite popular. Zoodles are spaghetti-shaped zucchini slices and are much lower in carbohydrates than actual spaghetti. There are several ways to make these, but the most simple is to use a spirelli.
This recipe calls for zoodles instead of pasta, but the rest is right in our comfort zone when it comes to pasta dishes.
What you’ll need:
1 lb langostino tails
3 zucchini, cut into zoodles
8 campari tomatoes, finely chopped
1/2 large white onion, minced
3 tbsp olive oil
2 tbsp garlic, minced
1 tbsp basil, chopped
1 cup dry white wine
Heat the olive oil and garlic in a large saute pan. When the oil is hot, add in the onion.
Add the tomatoes and stir. Saute and break up the tomatoes with a spoon. Pour in half of the wine.
Stir in the zucchini and saute for five more minutes. Then, pour in the remaining wine.
After about five minutes, add in the langostinos and basil. Stir and serve in bowls.