I very rarely order pasta at an Italian restaurant, as I know it is a diet no-no, and instead sadly opt for a safe (boring) piece of salmon. Just because I don’t order it, doesn’t mean I don’t crave it.
I’ve found an answer to my woes: Zucchini Pasta.
1 Tablespoon Olive Oil
1 Clove Garlic
6 Zucchinis, peeled
Salt and Pepper
1. Use the carrot peeler on the zucchini to create long pasta like noodles.
2. Sauté with olive oil, salt and pepper for a few minutes.
3. Optional: top with shredded Parmesan.
The vegetable looked and smelled right out of Little Italy and my son, husband and I gobbled it down. I wish I had made more!
The six zucchinis do not create a huge portion, so use more if you are serving many people. Also, squash works well alone or combined with the zucchini for this dish.
I have a zucchini plant flowering in the garden. My fingers are crossed I’ll have a big bounty for a heaping batch of Zucchini Pasta.