I loved pasta. I probably still do; I’ve just avoided it obviously because it’s not keto, but also because it’s a huge trigger food for me.

However, if you think about it, don’t you really just love the sauce? The pasta is just for ease of delivery to your mouth.

Spiralized zucchini is an excellent substitute for noodle pasta, if done right. You have to sweat the zucchini (a process where you extract the water from the fruit).

If you want to do this right, first invest in an actual spirazlizer. They aren’t that expensive. Don’t even bother with that hand held crap. The “noodles” the big one makes are about 800% better than the ones you can make with a hand-held one. Here is the one I bought. Note I am not promoting this brand, just rather showing you what type of spirazlizer I use. There are many out there so find one you like.

Start by preparing your pasta! This sounds like a lot of work but it’s actually easier than boiling and draining real pasta.

  1. Spiralize your zucchini squash (about 2 medium ones. Go for organic if you can, as non-organic is typically genetically modified. If it’s big its likely modified.)
  2. Spread the squash out over a few layers of paper towels. Sprinkle liberally with kosher salt (kosher salt sticks best). Let it sit for 5 minutes.
  3. As soon as you see moisture, put another layer of paper towels on top. Push down. Let sit for 5 more minutes or so until the top layer of paper towels is wet. Replace the top layer of paper towels and then roll it up and let it sit for 5 more minutes.
  4. You have now extracted water from the zucchini. Feel free to repeat this process or let it sit longer, but I think 15 minutes is enough.

While your zucchini is sweating, make your sauce. You can use any cheese(s) in it but below is what I used.

Make your sauce by melting 2 TBSP butter in a sauce pan over medium heat. Add in 1/4 cup of heavy organic whipping cream. Slowing stir in your cheeses: 1/2 cup grated Parmesan, 1/4 cup grated cheddar, and 2 TBSP blue cheese. Stir constantly until well combined. Stir in a pinch of pink himalayan sea salt.

You can also add a tsp of Worcestershire sauce and a tsp of lemon juice to give it a little extra kick.

Once your sauce is ready, simply add the sweated spiralized zucchini and stir for a minute or two over low heat. You don’t need to heat the zucchini more than that or it will get nasty.

Serve immediately. Sprinkle on crumbled bacon (optional). Devour and enjoy 🙂

Spiralized zucchini three cheese pasta