Who's That Girl

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WHO'S THAT GIRL: A higher education obsessed foodie who is documenting her life in the kitchen. I love to cook delicious, gourmet-style foods for those I love and always welcome a challenge in the kitchen. With that challenge comes an impromptu nature. I tend to avoid following recipes to the exact, so you are not likely to find very many posted here. Being that I am a Libra and am learning to be free in the kitchen, the story always goes, "A pinch of this and a smattering of that!" Thank you for visiting -- and happy reading!

Thursday, July 26, 2012

No Pasta "Spaghetti"

A fake pasta? This worked out so well, better than I had anticipated. Did you know that you can use zucchini in place of starchy pasta? Yep. Goes well for those of us who are diligently at work trying to cut some carbs out of our regular diets.

I learned this just this week.

You simply julienne the zucchini and boil it as you would pasta, but only for a few minutes you. And, yes, I realize that those slices are no where near being a julienne cut. I really must work on my technique!

I had marinara sauce on hand, so I used the sauce along with onion, garlic snow peas and some mushrooms, cooking the mix briefly in the pot. I served the sauce over the zucchini. Topped with a little bit of Parmesan cheese, it turned out to be a very nice and somewhat light dinner. 




1 comment:

  1. By using a vegetable peeler you can make zucchini ribbons that are reminiscent of angel hair pasta. Toss the ribbons in some EVOO (hot) for only 30 seconds and sauce it up with anything you like.

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