Zucchini noodles are a fun and delicious way to eat zucchini! Mixing them with regular pasta makes for a heartier meal. This dish features a nutty almond sauce, but you can substitute any nut or nut-free butter. This recipe was developed by Diana K. Rice, RD.
Makes 4 servings
Cooking Tip of the Week: Making your own zucchini noodles with a spirializer is fun, but if you don’t own one, look for zucchini noodles in the produce section of your grocery store.
Food for Thought: Do you like the flavor of vinegar? Most people don’t like the taste on its own, but it can add a great flavor to lots foods, like salad dressing and pickles! Did you know vinegar can be made from many different ingredients? This recipe uses vinegar made from rice, but vinegar can be made from grapes, sugar, corn or even apple cider. And although vinegar is edible in small amounts, white and apple cider vinegar also be used as a cleaning product or to trap fruit flies!
Family Dinner Conversation Starter: When two things are mixed together, they often make something even better. Can you think of something that’s better in a pair? It could be food, objects or even people!
Adult: Using a mandolin or spiralizer, cut zucchini into noodles and set aside. Alternatively, purchase zucchini noodles in the produce section of your grocery store.
Adult: Cook pasta according to package instructions.
Together: In a small bowl mix together almond butter, soy sauce, sesame oil, rice vinegar, garlic and sugar (if using).
Adult: Drain pasta, reserving 1/2 cup cooking water.
Together: Quickly toss zucchini noodles with pasta to soften the noodles slightly.
Together: Mix 1/4 to 1/2 cup pasta water into almond butter mixture to achieve desired thickness.
Together: Toss pasta and zucchini with almond mixture to coat.
Kid: Garnish with green onions and slivered almonds.
Serve cold or at room temperature.