Have I ever told you how hard it was for me to quit pasta? I mean, I didn’t consume bowls of it every day, but it was my go-to at every restaurant. Growing up in an Italian family, pasta was a way of life. I can’t even count how many bowls of macaroni and butter I had growing up, which as an adult, turned into bowls of penne and aglio e olio.
What’s aglio e olio? It means “garlic and oil” but it’s made a bunch of ways. For some reason unknown to me, some people throw chopped up black olives in with it, which taste like a bowl of little rubber tires. So safe to say, no olives are in my rendition. Instead, it’s loaded with the richest flavors of garlic, butter and parmesan, and I could eat bowls of this every single day.
- 2 cups zucchini noodles (zoodles)
- 1 tbsp garlic olive oil
- 3 tbsp salted butter
- 1 tbsp minced garlic
- 1 tsp red pepper flakes
- 1 tbsp chopped red pepper
- 1 tbsp fresh chopped basil
- 1/4 cup grated parmesan cheese
- 1/4 cup shaved asiago cheese
- Salt and fresh cracked pepper to taste.
- Over medium heat, melt butter and heat up garlic olive oil
- Once melted, add garlic, red pepper flakes and chopped red pepper. Saute for 1 minute (don't let the butter brown)
- Toss in the zoodles and let cook for 1-2 minutes, just until they get hot.
- Turn off heat and toss with basil and grated parmesan.
- Pour into a bowl and top with asiago cheese.
P.S. I won’t judge you if you drink the “broth”. I mean, look at it!
Disclosure: I'm not a nutritionist or a medical professional. The recipes and articles on this blog should not replace the advice of your doctor. Also, I only recommend products that I have used and love, but in these cases I may use Amazon.com affiliate links, which means I get paid a small commission if you buy the product. A girl's gotta pay for all these ingredients you know! :)