These Zucchini Noodles with Meat Sauce are a perfect twist on a low carb pasta like spaghetti Bolognese that features ...

It’s raining zucchini this season, and if you planted (or bought) some, your fridge is presumably overflowing with these ...

If you're looking for a dish that tastes like pasta and is just as satisfying, but isn't loaded with carbs, you've got to try this zucchini noodles with meat sauce recipe. It's like eating ...

Not many foods are as comforting as a big bowl of spaghetti. Whether it’s a rich spaghetti Bolognese that’s been simmering ...

The third dish uses Japanese somen noodles tossed with a miso-ginger sauce, sliced cold tofu, all topped with scallions, ...

Look for zucchini that are medium in size, or that weigh about 8 ounces each, as larger zucchini can be too seedy. Medium zucchini yield matchsticks of a good length for the dish. And be sure to ...

Technique tip: Zucchini noodles will get soggy if they’re overcooked, so make sure the pan isn’t too hot (medium) and you don’t cook them too long. 3 to 5 minutes is plenty.

Heat the olive oil in a 10-inch skillet over medium heat. Swirl to coat the pan and cook the onion and garlic, stirring frequently, until softened and just beginning to brown, about 6 to 8 minutes ...

By now the spaghetti should be almost ready. Add the peas and spiralized zucchini to the spaghetti for the last minute of cooking. Then drain the pasta, reserving about 1/2 cup of the cooking water.

1 pound paccheri or rigatoni 2 pounds zucchini (about 4 large zucchini), diced into ¼-inch-thick pieces 1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for drizzling kosher salt, to ...

Spiralized zucchini noodles (zoodles) replace typical pasta in this “spaghetti” recipe. Keep the sodium in check by using no-salt-added tomatoes, or use fresh tomatoes to make the sauce.