Zucchini “Pasta”

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 Dinner in under 10 minutes. Seriously.

I’ve always had a soft spot for carbs. I could eat bread, cakes, pasta, rice, and potatoes all day til I die. Unfortunately, the numbers on the scale reflect my love of carbs. It’s time to shape up and find more healthy alternatives without being boring or bland. AND this recipe is only 3 Weight Watchers points and satisfying enough for lunch or dinner. 

In the summertime, zucchinis are in season and super cheap. Accessible, affordable, and satisfying- that’s a good vegetable. Turns out that this dish is also vegan friendly and gluten free (congrats on your dietary restrictions).

Zucchinis and carrots are typically my go to. I’ll run a regular potato peeler down them, creating ribbons, and saute them in about a tablespoon of butter with crushed garlic. It’s good and easy. 

For this creation, I got a Julienne peeler on Amazon for less than $7. I used the peeler to make the perfect sized noodles from the zucchini. I also plan to use it on carrots to make a fused pasta, as well as try my hand at spring rolls. 

What You’ll Need: 

  • julienne peeler
  • zucchini
  • pasta sauce (store bought or homemade)
  • Parmesan cheese, optional* (1 oz of grated adds 3 Weight Watchers points)

Let’s Get Cooking:

  1. Start a pot of water to boil, as you would for pasta.
  2. Run the julienne peeler down the zucchini, from stem to end. Continue until you reach the seeds in the middle. Flip the zucchini, and do the other side until all sides are bare and you have only the stem and the seeds. 
  3. Drop the zucchini “noodles” that you just peeled into a boiling pot of water. Leave the zucchini in there for 30-60 seconds. It does not take very long, do not walk away. You want the zucchini noodles to be a little firm stil, so it doesnt turn into slop. 
  4. Strain zucchini noodles and transfer back into the pot. Add 1/2 c sauce per serving. 
  5. Top with Parmesan cheese if you prefer. 
  6. Get on down with your bad self and your healthy decisions. 
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