Sunday, May 22, 2011

Zucchini "Fettucini"

Even though it has seemingly been all the rage and "all the cool people are doing it,"  I don't think I could ever go low carb.  I just like bread too much.  And pasta, I love pasta.  Still, there are some times when maybe it's nice to go a little lighter (perhaps in exchange for a really decadent dessert).  In those cases, this might be in order.  Zucchini squash is shaved into thin ribbons to resemble strands.  It comes together in just a few minutes and the "pasta" is light but sturdy and incredibly satisfying.  I topped mine with Chicken Sausage and Pea Pasta Sauce from the Peasant Pasta recipe.  I did not even miss regular pasta--those low carb-er's might be on to something, at least once in awhile!  File this recipe away, especially for this summer when gardeners are begging you to take their zucchini off their hands.

Zucchini Fettucini
serves 2
1 pound small sized zucchini
1 tablespoon olive oil
salt and pepper taste
Freshly shaved or shredded Parmesan cheese
favorite tomato sauce

Wash and dry zucchini.  Using a vegetable peeler, peel thin slices off of one side of the zucchini until you hit the seeds.  Rotate and peel again until hitting seeds.  Continue to rotate until all the sides have been peeled down to the seeds.  Discard the core.  Heat oil in a skillet over medium high heat.  When hot, add zucchini and a sprinkle of salt.  Cook, stirring frequently, for about 2-3 minutes until zucchini is softened and begins to turn translucent.  Do not overcook.  Transfer to a serving dish, season with salt and pepper.  Top with Parmesan cheese and sauce, if desired. 

Recipe source: NY Times Zucchini 'Pasta'

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