Chef notes

I was very anti-zoodle until I started making this recipe, which has become a weekly staple in my house paired with simple roasted salmon. This dish takes less than 30 minutes to make, and everyone in my family enjoys it — including my three-year-old — despite the fact that half the noodles are actually zucchini. It has all the feels of a hearty bowl of pasta, but with more nutrition.

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.

Swap option: You can swap pine nuts for any nut or seed. I love walnuts, pumpkin seeds and Brazil nuts as alternatives.

Special equipment: You may use a vegetable spiralizer, but you don't need one.