Spiralized Zucchini Cacio e Pepe from “It’s All Easy”

by Hilary Gauntt on June 12, 2016

This healthy dish is from Gweneth Paltrow’s latest cook book; a lightened up version of an Italian pasta classic. Spiralized (yes its a word!) zucchini noodles stand in for the pasta and are tossed with olive oil, pepper and Parmesan with no cooking involved. Of course to try this I had to buy a spiralizer (running out of room for these kitchen gadgets) and when the lady at Sur la Tab asked “which one” I replied immediately ” The cheap one”.

Well it turns out watching a vegetable turn into noodles is pretty entertaining! There are some good spiralizer cook books available with enough recipes to help you get your moneys worth out of this purchase. We thought this was attractive and quite tasty and made a great side dish. Don’t make it too far ahead, as the zucchini loses water and shrinks as it sits.

3 medium zucchini, spiralized

1/4 cup olive oil

1 tsp. freshly ground black pepper

1 cup finely grated Parmesan cheese


In a large bowl, toss the zucchini noodles with the olive oil and pepper. Add the cheese, toss to combine and season with salt to taste. Serves 4.

zucchini Cacio

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