My friend Christie Bishop (a badass businesslady boss in the corporate world and wife of The Adam Carrolla Show‘s Bryan Bishop) calls cooking a “hobby,” but eating at her house is like eating at a restaurant. Do you remember the salted caramel peanut butter cup brownies she made for my bachelorette party? I do. I dream of them most nights. I love pasta with a passion most people save for humans, so the idea of shredding up a zucchini and calling it “pasta” sounds like blasphemy. But, Christie does it and I like to do whatever Christie does, so I Amazon Prime’d myself a spiralizer. Here is her favorite way to get your veggies in and indulge in “healthy” pasta:

Zucchini Noodles (aka “Zoodles”) Puttanesca
Prep time: 10 minutes
Cook time: 15 minutes
Serves: 2 hungry adults

Ingredients
2-3 tablespoons extra virgin olive oil
4 medium-sized (1.5 lbs) zucchini, spiralized
3-4 canned anchovies (don’t judge; they add a rich saltiness NOT fishiness)
3 cloves of garlic, minced
2 tablespoons capers
1/3 cup pitted kalamata olives, coarsely chopped
1/2 teaspoon red pepper flakes (or more, if you love heat like I do)
1 16-oz can of diced tomatoes
2 tablespoons freshly grated Parmesan
2 tablespoons chopped fresh Italian parsley leaves

Instructions
Heat olive oil in a large skillet over medium-high heat until shimmering. Add garlic, anchovies and red pepper flakes and cook, stirring occasionally, until the garlic is lightly browned and the anchovies start to dissolve. Add olives and capers and fry for 2-3 minuets. Add canned tomatoes and heat through, stirring occasionally until combined and simmering. Season with salt and pepper, to taste. Stir in zucchini noodles until coated in sauce and heated through, about 2-3 minutes. Serve immediately, garnished with Parmesan and parsley.

Note: Do not overcook the zucchini as it will start to release water. Cook the zucchini thoroughly in the sauce until hot yet still crunchy/al dente. No one wants soggy zoodles!

Follow Christie on Instagram @pardonmycrumbs for more delish recipes!