Vegetable zoodles are the answer to lower carb diets who still crave “pasta”. I find their texture remains a bit too wet in hot dishes and prefer the zoodles in cold salads. To make a linguine substitute with zucchini noodles, I let the noodles drain in a colander for a half hour to try to get as much moisture out. Then I flash fried them in a bit of hot olive oil and butter seasoned with garlic, to barely cook them but give them some body and flavor. The Dijon-tarragon chicken in a cream sauce was a delicious topping for a quick week night dinner.