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Garlic Parmesan White Wine Zoodles

4/19/2016

2 Comments

 
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Today I finally bought a spiralizer, it's been on my to do list for ages so I was so excited to try it out for dinner tonight. It's also national garlic day so I couldn't help but want to try making a new garlic sauce to use as the topping. I was pleasantly surprised with how easy the zucchini turned into noodles and even twirled like spaghetti while I ate it. The sauce was yummy and tasted great with the zoodles. You could leave out the mushroom and herb topping if those aren't for you. 
Ingredients for the sauce:
  • 4 tsp garlic paste
  • 2 tbsp butter
  • 2-3 tbsp flour
  • 1/2 cup white wine
  • 1 1/2 cup milk
  • 1 1/4 cup parmesan cheese
Noodles & Toppings:
  • 2 zucchini 
  • 1 tsp salt
  • 4 mushrooms
  • 1 tbsp olive oil
  • Optional - herb garnish, I used parsley. 

Recipe makes 2 servings. 
Directions:
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  • Follow the instructions on your spiralizer or zoodle maker in order to get 2 zucchinis worth. 
  • Cut the zoodles a few times so they aren't in really long strings, sprinkle the tsp of salt on them and set aside. 
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  • Sauté mushrooms in the olive oil until fully cooked and set aside, separate out the garlic & mushrooms. 
  • Start boiling a pot of water - we will use this to cook the zoodles after we finish the sauce. 
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    • In a small to medium sauce pan melt the butter over medium heat. Add in flour and garlic paste and whisk the whole mixture into a pasty substance. 
    • Add in milk and wine and bring to a boil, continuing to whisk. Boil and stir about a minute. 
    • Reduce heat to low, continuing to stir. Add in your cheese and continue to stir until fully combined. 
    • If you want a thicker sauce, you can add a little more flour or cheese at this point until you get consistency and taste desired. 
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  • Add zoodles to boiling water and boil for 1-2 minutes. Drain and immediately rinse with cool water to keep zoodles from getting soggy. Drain water and pat dry with a paper towel, once again to avoid sogginess. 
  • Pour sauce and mushrooms over zoodles, add herb topping for garnish if desired. You may have excess sauce, just add as much as desired. 
  • Salt & pepper to taste and serve up!  
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Enjoy! 
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2 Comments
Erika Martinez
5/15/2016 01:22:28 pm

I was entertaining some friends this weekend, and had also just received my spiralizer in the mail so I was excited to try this recipe... the only thing is I have never attempted to cook such a "complex looking" meal before. I am a beginner cooker... basically I have always avoided the kitchen! I was wrong- you made it so simple and fun to make such a beautiful and tasty dish!!

TO THE POINT: This recipe turned out amazing! My friends and boyfriend who have never really seen me cook were so impressed. It's full of flavor, the white wine sauce brings the zoodles to life, I added red wine to the mushrooms when I was sauteing them, and added the garlic lemon chicken (in another post of simply delish eats) on top for a final touch. I also added some crushed red pepper to give it a little kick. The directions were so easy to follow for a beginner like myself and I truly surprised myself. Can't wait to try more Simply Delish Eats! Thank you!!

xo,
Erika

Reply
Simply Delish Eats link
5/15/2016 06:23:27 pm

Hi Erika!

It makes me so happy to read this and hear that everything went well for your dinner party! I love blogging and sharing recipes with others for this very reason. You're a better chef than you know, just have to find the right recipes - I'm so glad that everything was easy to follow!
Also, great idea on sauteing the mushrooms in wine as well - the more wine the better! I'll have to try that next time!

xo, Luca!

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