Tuesday, February 18, 2014

Zucchini Pasta Olio

I had been seeing recipes everywhere that featured zucchini as a substitute for pasta so I finally decided to break in my new vegetable spiral gadget last night.  If you don't have one of these tools in your kitchen, stop what you're doing right now and go get one.  Seriously, it was so easy and fun to use!

I didn't have high hopes that just because the zucchini now looked like pasta, it would be an acceptable replacement, but it was perfect!  I'm glad for starting with something simple but my husband and I were talking over dinner and agreed it would be good to try zucchini-as-noodles in other dishes as well.  Surprisingly, we really didn't miss the pasta.

All you do is run the zucchini through the spiral slicer:
(I used 2 large zucchinis for this recipe.)

Next, prepare the sauce:

1/8c olive oil
1/8c butter
3 cloves garlic, minced
salt and pepper, to taste
1/4c Parmesan cheese

1.  In a small pan, heat the oil and butter until butter is melted.

2.  Add the garlic and sauté 2-3 minutes.  Season with salt and pepper; set aside.

Finally, cook the zucchini:

1.  In a large skillet, heat 1-2 tsp. olive oil.  Add the zucchini and toss to coat.

2.  Pour in 1/4c water (vegetable stock might also be good here) and allow to simmer until al dente, approximately 5 minutes.

3.  Drain, if necessary, and add your sauce.  Top with Parmesan cheese and serve.
Yummy low-carb dinner!

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