Saturday, August 4, 2012

Zucchini Pasta

This is surprisingly as satisfying as pasta, but better for you.  

1-2 zucchini (probably a zucchini per person)
Olive oil
Salt & pepper

Using a julienne peeler for spaghetti-like or a regular peeler for papardelle-like, make the zucchini into ribbons by peeling lengthwise through the whole zucchini.  Saute it in some olive oil with salt and pepper. (I also added some hot pepper flakes and garlic.)

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