Recipe: Zucchini Pasta {New York Times}

I haven’t had pasta since … thinking … February? And while we didn’t really have it more than once a week, I sorely miss it. But for now, I’m not eating carbs.

So when my sister mentioned a Zucchini Pasta dish when I shared the Stuffed Zucchini recipe recently, it should come as no surprise that I added it to my “must make” list.

Make no mistake, though, this isn’t pasta. And it doesn’t taste like pasta. But, when you’re not eating pasta and you miss it, this just might be the next best thing.

Because the pieces are long and thin like pasta.

And you can twirl it like pasta.

And you can even serve it with a bit of marinara sauce like pasta.

So if you’re on a low carb or no carb diet, are trying to be healthier, or don’t eat wheat, this one’s for you.

And for all you zucchini lovers. Light dinner during Spring fans. Reasonably quick meal during the week diehards.

This is for you too.

And gardeners! You too!

It is healthy. Takes next to no ingredients to make. Completely dummy proof. And the taste? Pretty rad. Light, filling, and guilt-free.

And it made me miss pasta just a teensy bit less.

Teensy.

And now I’m off for orientation for my soon-to-be middle schooler. HOW did that happen??

Tomorrow? Another Fiber One mix-in recipe idea.
Next week? An Origami Owl review and giveaway. Polynesian Resort’s Kona Cafe restaurant review. Our SeaWorld visit. And a fundraiser to help a friend.

Zucchini Pasta
Recipe courtesy of the New York Times

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)

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 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. Serve, topping with tomato sauce and freshly grated Parmesan if desired.

Yield: Serves four

Advance preparation: 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.