Zucchini pasta


I fell in love with zucchini. It’s such a nice little sweet veggie. It’s very sweet and got great texture either cooked or raw, so I just bite the whole thing like I would a carrot if I’m really too busy. It’s also a great pasta substitution.

I shred zucchini with the veggie shredder into noodle shapes. Mandolines or spiralizers also work very well, too. 1 large zucchini will be enough for quite a large serving of pasta. After shredding the zucchinis, I can either just treat it like a raw noodle or stir-fry it with a little bit of olive oil, garlic, basil and oregano.

Here’s a few ideas (as a lazy bachelor)
– Hemp pesto – blend 1/4 cup of hemp hearts with 1 – 2 tbsp of olive oil, 1 clove of garlic, a few basil leaves and oregano, then squeeze in some lemon juice
– Alfredo (as pictured) – saute basil, oregano, garlic and onions until tender, add chicken or seafood, 1/3 cup of fat free cream cheese, and about 1/2 cup of milk of choice, stock or water, then season with salt and pepper


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