Cavatappi Pasta Or Zoodles (zucchini Noodles) Recipe
Tossed in Parmesan Reggiano Cheese Sauce or House Marinara Sauce/Fresh Tomato/Spinach/Roasted Eggplant
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Ingredients
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Pasta or Zoodles
Parmesan Reggiano Cheese Sauce
House Marinara Sauce
Vegetable Medley
Method
Preparing the Pasta/Zoodles
- 1
Cook the Pasta
In a large pot of boiling salted water, cook the cavatappi pasta according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
- 2
Prepare the Zoodles (if using)
Using a spiralizer, create zucchini noodles from the medium zucchinis. Set aside.
Making the Parmesan Reggiano Cheese Sauce
- 3
- 4
Add Cream and Cheese
Pour in the heavy cream, stirring continuously. Gradually add the Parmesan Reggiano cheese, continuing to stir until melted and smooth. Season with salt and black pepper to taste.
Making the House Marinara Sauce
- 5
- 6
Add Tomatoes and Seasoning
Stir in the canned crushed tomatoes, fresh basil, salt, and black pepper. Let the sauce simmer for about 15 minutes, stirring occasionally.
Roasting the Eggplant
- 7
Prepare the Eggplant
Preheat the oven to 400°F (200°C). Dice the eggplant and toss it with olive oil, salt, and black pepper.
- 8
Roast the Eggplant
Spread the eggplant on a baking sheet and roast for 25-30 minutes until tender and golden, stirring halfway through.
Combining and Serving
- 9
Toss Ingredients Together
In a large bowl, combine the cooked cavatappi pasta (or zoodles if using), Parmesan cheese sauce (or marinara sauce), fresh spinach, and roasted eggplant. Toss until well combined.
- 10
Serve
Serve warm, garnished with extra Parmesan cheese and fresh basil if desired.