Super Simple Zucchini Pasta


     Craving pasta but don’t want to risk the carb overload that inevitably happens after a delicious Italian meal? Well thanks to the invention of the handy dandy spiralizer tool, we can now indulge in a big bowl of “pasta” and feel zero-guilt.
Here is a recipe for my favorite healthy
“Creamy” Zucchini Pasta:
Sauce:
·         2 Roasted Red Peppers
·         1 Tbsp. Extra-Virgin Olive Oil
·         2 oz. Soft Goat Cheese
·         1 tsp. Sea Salt
 Zucchini Noodles:
·         2 lbs. Zucchini (Ends cut off and spiralized) **
·         ¼ c Extra-Virgin Olive Oil
·         ½ c Minced Onion
·         2 Cloves Garlic (minced)
·         1 tsp. Sea Salt
** Use the smallest blade on a 3-blade spiralizer
Instructions:
1.    Place all sauce ingredients into blender and blend until smooth
2.    Heat a large 15” deep sided skillet over medium to high heat. Once skillet is hot, add the olive oil, onion, and garlic and saute for a couple minutes, or until onion is soft, but not yet browned. Add the sea salt and zucchini noodles to the skillet and saute using a pair of tongs to toss the noodles. As the zucchini noodles soften (before they start shedding water) add the sauce and cook until the sauce is warm.
3.    Add salt, pepper, and chili flakes to taste. Serve immediately with freshly grated goat cheese on top.
I suggest serving with a glass of red wine for full satisfaction J
{Takes about 30 minutes total to prepare}
Enjoy!
Abby
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Super Simple Zucchini Pasta


     Craving pasta but don’t
want to risk the carb overload that inevitably happens after a delicious
Italian meal? Well thanks to the invention of the handy dandy spiralizer
tool
, we can now indulge in a big bowl of “pasta” and feel zero-guilt.
Here is a recipe for
my favorite healthy
“Creamy” Zucchini Pasta:
Sauce:
·        
2
Roasted Red Peppers
·        
1
Tbsp. Extra-Virgin Olive Oil
·        
2
oz. Soft Goat Cheese
·        
1
tsp. Sea Salt
 Zucchini Noodles:
·        
2
lbs. Zucchini (Ends cut off and spiralized) **
·        
¼
c Extra-Virgin Olive Oil
·        
½
c Minced Onion
·        
2
Cloves Garlic (minced)
·        
1
tsp. Sea Salt
**
Use the smallest blade on a 3-blade spiralizer
Instructions:
1.    Place all sauce
ingredients into blender and blend until smooth
2.    Heat a large 15” deep
sided skillet over medium to high heat. Once skillet is hot, add the olive oil,
onion, and garlic and saute for a couple minutes, or until onion is soft, but
not yet browned. Add the sea salt and zucchini noodles to the skillet and saute
using a pair of tongs to toss the noodles. As the zucchini noodles soften
(before they start shedding water) add the sauce and cook until the sauce is
warm.
3.    Add salt, pepper, and
chili flakes to taste. Serve immediately with freshly grated goat cheese on
top.
I suggest serving with a glass of red
wine for full satisfaction J
{Takes about 30 minutes total to
prepare}
Enjoy!
Abby
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