Zucchini Noodles and Spaghetti Olio with Chickpeas and Mozzarella
Zucchini & Spaghetti Olio with Chickpeas and Mozzarella - Half zucchini noodles and half spaghetti noodles make for a satisfying and healthy low(er) carb meal!
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Ingredients
- 1/2 pound thin spaghetti pasta
- 2 large zucchini spiralized
- 1/4 cup olive oil
- 1/4 cup vegan butter
- 4 cloves garlic minced
- 1/4 cup Italian parsley chopped
- 1 cup chickpeas rinsed and drained
- 1 cup vegan mozzarella cubed
- sea salt to taste
- ground black pepper to taste
- red pepper flakes to taste
Instructions
- Begin by cooking the spaghetti according to package directions. Drain and set aside.
- Place spiraled zucchini in the same (now empty) pot you cooked the spaghetti in. Turn the heat up to medium high and pour in 1/2 cup of water, adding more if needed. Cook zucchini until it reached al dente consistency. Drain well.
- While the spaghetti and zucchini are cooking, add the olive oil and butter to a small pan over medium heat. When the butter is melted, add garlic and parsley. Cook 3-4 minutes or until garlic is lightly golden in color. Remove from heat and set aside.
- Pour all the spaghetti and zucchini noodles back into the pot. Stir in chickpeas. Drizzle with olive oil/butter mixture and toss to coat. Heat through, stirring frequently, over medium heat.
- Season with salt, pepper, and red pepper flakes, to taste.
- Sprinkle with mozzarella and serve warm.
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