Zucchini & Squash Cacio e Pepe
A quick and easy gluten free, low carb, healthier Cacio e Pepe recipe using spiralized veggies.
½ cup Pecorino Romano cheese, grated
½ cup Parmegiano Reggiano cheese, grated
1 tbsp extra virgin olive oil
Salt and freshly ground black pepper to taste
1 tsp red pepper flakes (optional)
Make zucchini and squash noodles using a spiralizer.
Blanch noodles in hot water for 10 seconds. Drain and remove promptly.
Put noodles in a big bowl. Add in the olive oil, cheeses, pepper and salt. Toss until noodles are well coated with the cheese and black pepper. Sprinkle with red pepper flakes if desired and serve.