Everybody loves carbs – especially when it’s pasta. But when summer is approaching and you want a beach body, the carb temptation is hard to resist. Luckily, making zucchini noodles is an easy alternative that contains many nutritional benefits and can literally make your mouth water.
With this recipe, you can eat it as is, create your own sauce, or add other ingredients to satisfy your deepest culinary desires.
![pinit](https://www.pinterest.com/pin/create/button/?url=https://spoonuniversity.com/school/new-paltz/zucchini-noodles-will-change-your-veggie-game//&media=https://spoonuniversity.com/cdn-cgi/image/width=734,height=489.33333333333,fit=cover,format=auto/wp-content/uploads/sites/197/2016/04/IMG_4027-e1460683930153.jpg&description=Light%20Zucchini%20"Pasta" "These Oven-Roasted Zucchini Noodles Will Change Your Veggie Game 4")
Light Zucchini “Pasta”
Ingredients
Instructions
Preheat the oven to 400°F.
Choose what type of blade you want to use for your noodles. (I used Blade A, with no triangular blades for this recipe).
Wash and cut the ends off of the zucchini. Push the zucchini into the spikes on the vegetable holder. Next, twist the handle on the spiralizer while gently pushing forward.
Gather and spread out the noodles onto a foil-lined cookie sheet.
Drizzle the olive oil and sprinkle the salt across the top. Then, stir the noodles to distribute the oil.
Place the cookie sheet with the noodles in the oven for 10-15 minutes.
#SpoonTip: Use tongs to move the noodles around a couple of times while cooking, so they don’t burn.
Remove the noodles from the oven once they’re finished and let them cool. Add salt and ground black pepper to taste and enjoy!