Gluten Free Zucchini and Rice Noodles Pasta

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Average Rating: 3 | Rated By: 1 users

Three words that describe this delicious gluten-free pasta dish! Healthy, simple and delicious! Using only fresh ingredients, this vegetarian pasta dish takes only 15 minutes to prepare. The vegetables are done to perfection and spiced just right

 

Ingredients

  • 2 Tbsp. extra virgin olive oil
  • 4 garlic cloves, chopped
  • 1 bunch fresh parsley, chopped
  • 1 Tsp. GF smoked paprika (you can also use sweet paprika)
  • ½ tsp. GF hot chili pepper (if you are making this for young children, omit this ingredient)
  • 2 large ripe tomatoes, diced
  • ¾ tsp. sea salt or to taste
  • 2 zucchini, green or yellow (I used one of each)
  • 7 oz. dry stir-fry rice noodles, (I used Thai stir-fry noodles, they come in 15 oz. so half the package) prepare per package directions
  • Freshly grated Parmesan cheese for topping (optional)
  • Instructions

  • Add olive oil and garlic into a large preferably non-stick sauté pan and cook until fragrant. Add in parsley, paprika, and hot chili pepper and while stirring cook for one minute
  • Add tomatoes and salt and stir-fry over low heat for three minutes
  • While the tomatoes are cooking, cut the zucchini with a spiral slicer that makes them into zucchini spaghetti. If you do not have a spiral slicer, you can slice the zucchini thinly into spaghetti-like strips. I highly recommend buying a spiralizer, you can use it for many vegetables
  • Once the tomatoes are cooked add in zucchini and stir-fry for two minutes. Add rice noodles and gently combine
  • For extra flavour, you can add some freshly grated Parmesan cheese when serving


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