It's like pasta, but it's a vegetable/ fruit/ squash (?). They go great with any of your favorite pasta sauces for a healthy, but still filling dinner. My mom makes it all of the time to go with spaghetti sauce, and I tried it out with a delicious roasted vegetable "pasta" toss. Scroll down for the how-to on making the noodles and the dish.
3 medium zucchini
salt, as needed
1 tbsp oil
Use a julienne peeler to peel the zucchini into thin strips, stopping once you get to the seeds. Toss the noodles liberally with the salt. Set on paper towels to drain for 20 minutes. Rinse off the zucchini with cold water. Wrap in paper towels and squeeze out any excess moisture. Set in a bowl lined with towels and refrigerate for 1 hour. Heat the oil in a large pan over medium heat. Sauté the zucchini for 2-3 minutes, or until slightly tender. Serve with your favorite pasta sauce.