Zucchini Pasta
- Number of Servings: 4
Ingredients
2 lbs zucchini2 tablespoons extra virgin olive oilkosher salt and freshly ground pepper3/2 cup fresh tomato sauce1/4 cup fgrated parmesan
1. Using a vegetable peeler, cut the 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 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 2 or 3 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. Serve.
Number of Servings: 4
Recipe submitted by SparkPeople user IAMZBEE.
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 2 or 3 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. Serve.
Number of Servings: 4
Recipe submitted by SparkPeople user IAMZBEE.
Nutritional Info Amount Per Serving
- Calories: 96.3
- Total Fat: 7.1 g
- Cholesterol: 0.0 mg
- Sodium: 45.6 mg
- Total Carbs: 8.9 g
- Dietary Fiber: 3.2 g
- Protein: 1.5 g