Swap out traditional pasta for zucchini noodles in this quick and easy Black Pepper Zucchini Pasta! Light, peppery, and full of flavor, this recipe is perfect as a low-carb alternative that’s just as satisfying as regular spaghetti. Serve it with seasoned ground beef and a side of toasted garlic bread for a complete, comforting meal.
Ingredients:
- 2 medium zucchinis
- 1 tablespoon black pepper
- 2 tablespoons olive oil
- Salt, to taste
- Ground beef, cooked to your preference
- Fresh basil (optional, for garnish)
Directions:
- Prepare the Zucchini Noodles
- Use a potato peeler to make long, wide strips of zucchini, or slice them into thin matchsticks for a spaghetti-like texture. You can also use a spiralizer if you have one. No need to peel the zucchini; the skin adds texture and nutrients.
- Sauté the Zucchini
- Heat a medium-sized skillet over medium heat. Add the olive oil, then toss in the zucchini noodles. Cook for 2-3 minutes, stirring occasionally until just tender. Avoid overcooking to keep them from becoming mushy.
- Season
- Sprinkle black pepper and salt over the zucchini, stirring to coat evenly.
- Serve
- Plate the zucchini pasta, topping it with cooked ground beef. Garnish with fresh basil if desired, and serve with a slice of toasted garlic bread.
This Black Pepper Zucchini Pasta is a deliciously light, low-carb twist on a classic pasta dish, packed with flavor and perfect for any day of the week! Enjoy!