Sunday, February 12, 2012

Low Carb Zucchini ‘Pasta’

This recipe comes from the NYTimes.
Although I love shirataki noodles, these are a pretty good low carb substitute for pasta too. Also, they are more substantial and al dente-ish in case you dislike how soggy shirataki is. I used two small zucchini and peeled them with a vegetable peeler to get long, thick pasta. Once I was done, I heated a pan with some olive oil (perhaps a tablespoon or so). I threw a bit of garlic powder and salt on while it cooked. I cooked it for 3 minutes and at that point it was a bit translucent. Finally I put some cheese on it--perfect. It tastes really good and though it's slightly crunchier, it satisfies like pasta.

- Jessica

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