The easiest way to take your cooking to the next level is to use better ingredients.

Friday, June 17, 2011

Zucchini Pasta

I feel like the incredible shrinking woman lately. I'm losing all my baby weight fairly quickly. I wasn't able to get the breastfeeding boost. It's all due to diet and exercise. One of the things I have been missing is pasta. So, when I came across the idea of zucchini pasta I jumped on it. My husband had been repeatedly requesting to have Cajun Chicken Pasta. I kept turning him down because I couldn't afford to eat the calories in the sauce AND the pasta! So, I made my zucchini pastas and made a dish out of that instead. Delicious! It totally fulfilled my craving for "pasta" and didn't scream zucchini either. I bet if you mastered the art of shaving off the "noodles" you could trick kids into eating a green veggie.

Olive Oil

1. Use a vegetable peeler to shave off strips/noodles of zucchini. Peel down the zucchini until you get to the core (that's the part with the seeds). Discard the core.

2. Saute the "noodles" in a little olive oil over medium-high heat for a few minutes until they begin to get translucent.

3. Serve with whatever sauce you'd like.

1 comment:

Bonnie said...

Wow, that is amazing. Never thought of it but I can see how it would work. I will have to try it sometime.

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