Zuchinni Pasta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 pounds zucchini (or a combination of yellow and green zucchini)2 tablespoons extra virgin olive oilKosher salt and freshly ground pepper3/4 cup fresh tomato sauce (optional)1/4 cup freshly grated Parmesan, for serving (more to taste)
1. Using a vegetable peeler, cut the squash or zucchini into lengthwise ribbons. Peel off several from one side, then turn the zucchini and peel off more. Continue to turn and peel away ribbons until you get to the seeds at the core of the zucchini. Discard the core. You can also do this on a mandolin, adjusted to a very thin slice.
2. Cook the zucchini strips in two batches. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. When it is hot, add the zucchini ribbons and 1/2 teaspoon kosher salt. Cook, tossing and stirring the zucchini, for two to three minutes, until softened and beginning to turn translucent. Adjust salt and add freshly ground pepper to taste, and transfer to a serving dish. Repeat with the remaining olive oil and zucchini.
3. Serve, topping with tomato sauce and freshly grated Parmesan if desired.
(nutrition counts include marinara sauce & parmesan)
Yield: Serves four
Advance prep: This dish is best served right away. But you can enjoy leftovers, which I like to eat cold, doused with lemon juice and a drop of olive oil.
Number of Servings: 4
Recipe submitted by SparkPeople user DOWNEASTCAGUN.
2. Cook the zucchini strips in two batches. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. When it is hot, add the zucchini ribbons and 1/2 teaspoon kosher salt. Cook, tossing and stirring the zucchini, for two to three minutes, until softened and beginning to turn translucent. Adjust salt and add freshly ground pepper to taste, and transfer to a serving dish. Repeat with the remaining olive oil and zucchini.
3. Serve, topping with tomato sauce and freshly grated Parmesan if desired.
(nutrition counts include marinara sauce & parmesan)
Yield: Serves four
Advance prep: This dish is best served right away. But you can enjoy leftovers, which I like to eat cold, doused with lemon juice and a drop of olive oil.
Number of Servings: 4
Recipe submitted by SparkPeople user DOWNEASTCAGUN.
Nutritional Info Amount Per Serving
- Calories: 126.5
- Total Fat: 10.0 g
- Cholesterol: 4.9 mg
- Sodium: 311.9 mg
- Total Carbs: 6.4 g
- Dietary Fiber: 1.7 g
- Protein: 4.2 g
Member Reviews