Zuchinni Pasta
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Zuchinni Pasta calories by ingredient
Introduction
If you're watching your carb intake and miss pasta or can't eat wheat products, this dish makes a nice stand-in for fettuccine. Be careful not to overcook - it will be al dente with just a few minutes of cooking, after which it will quickly fall apart. When made just right, it’s silky and wonderful. You can serve as is, or toss it with a fresh tomato sauce. Use a vegetable peeler or mandolin to make the thin squash strips(you can substitute yellow squash) If you're watching your carb intake and miss pasta or can't eat wheat products, this dish makes a nice stand-in for fettuccine. Be careful not to overcook - it will be al dente with just a few minutes of cooking, after which it will quickly fall apart. When made just right, it’s silky and wonderful. You can serve as is, or toss it with a fresh tomato sauce. Use a vegetable peeler or mandolin to make the thin squash strips
(you can substitute yellow squash)
Number of Servings: 4
Ingredients
-
2 pounds zucchini (or a combination of yellow and green zucchini)
2 tablespoons extra virgin olive oil
Kosher salt and freshly ground pepper
3/4 cup fresh tomato sauce (optional)
1/4 cup freshly grated Parmesan, for serving (more to taste)
Directions
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.
Member Ratings For This Recipe
-
AZMOMXTWO
-
LIEBLY