The Simple Ingredient Swap For A Gluten-Free Spaghetti Dinner

You can still enjoy Italian food if you're gluten-free or cutting back on carbs. Rather than forgoing the temptation of spaghetti bolognese or carbonara, simply swap the wheat-based noodles for zucchini noodles. Zucchini noodles, also known as "zoodles," are a type of pasta alternative made from zucchini. They are created by using a spiralizer or a similar kitchen tool to cut the vegetable into thin, long strands. Just make sure the vegetable is firm with glossy skin for best results; skip over any that are flexible to the touch.

Zucchini noodles have a mild flavor and a slightly crunchy texture. Rather than eating them raw, you can lightly sauté them in olive oil or cook them in boiling water for a minute or two. While they won't completely fool you into thinking you're eating the real thing, they're a delicious alternative that will soften and give you a texture close to cooked pasta.

If you have tried zucchini noodles but didn't think it was a close enough substitute for spaghetti, you can try a few things to remedy the situation. First, try adding your favorite pasta sauce, whether it's tomato-based, creamy, or pesto. Consider adding herbs, garlic, onions, or spices to the sauce to elevate the taste. You can take it a step further and also add a protein such as grilled chicken, shrimp, or ground meat. 

Another easy way to make it more pasta-like is to douse it with cheese. Sprinkle grated parmesan or romano over your noodles to add richness and depth of flavor. If the crunch factor of the zoodles still throw you off, try adding more texture for it to feel more natural such as toasted pine nuts or seeds like almonds and sesame. With these tips in mind, you'll be craving it just as much as the real stuff in no time.