Paper Plate Gourmet : Zucchini Pasta

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Is everyone ready for something that DOESN’T contain Coconut Oil? I know, shocking coming out of my kitchen.

 

Now that I am on Pinterest, I have seen a lot of people pinning Zucchini Dishes.  In some of them, people even used it as – wait for it- spaghetti.  I know! Crazy, but I decided to try it.  I am adventurous that way.

 

I call it Spaghini and it is delish!

 

The trick here is having one of these things – a Julienne Peeler.  Fancy!

 

Use it on the zucchini and viola – you have spaghetti that is not a carbohydrate!

 

This made enough to feed me, but it was probably a portion and a half….

Ingredients

2 Zucchinis (I used organic because they are on the Dirty Dozen list)

1 TBS Olive Oil

½ TBS Minced Garlic (more or less if you want)

Pasta Sauce (I used a jarred sauce – I know! Sacrilege! And I just wasted the organic zucchinis…) to taste -I like my food swimming in sauce

 

Directions

  1. Julienne the Zucchinis
  2. Heat the Olive Oil in a pan for a minute over medium heat
  3. Add the Garlic and sauté for around a minute
  4. Add the Zucchini and allow them to cook up a bit, but stir often.
  5. Add the Sauce to the Zucchinis
  6. When everything is nice and hot, put it on a plate and eat!

 

I added some Pecorino Romano cheese.    I also added a piece of bread for dipping, which defeated my ‘bread free’ meal…. Boo Dizee.

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