Cooking with vegetable spirals has become a popular alternative to carb. I made a quick lunch of zucchini "pasta" today. It turned out to be a delicious lunch indeed. I just tossed zucchini with Parmesan cheese, chopped tomato, and pesto.
Ingredients for 4 servings:
4 medium size zucchini
3 Tablespoons olive oil
3 garlic cloves, minced
1/2 teaspoon red chili flakes (adjust to taste)
1 medium tomato, chopped
1/2 Cup grated Parmesan cheese, plus more for serving
1 Cup torn basil leaves
1 Tablespoon corn starch
2 Tablespoons cold water
salt, to taste
Method:
1. Trim and spiralize zucchini. Cut extra long noodles to the size of spaghetti noodles.
2. Add olive oil, garlic, and chili flakes to a large, deep skillet. Turn the heat to medium. When the oil begins to bubble around the garlic, add the zucchini noodles.
3. Toss the noodles with tongs, and cook till el dente, until the vegetable wilts, 5-7 minutes. Be careful not to overcook.
4. Stir in copped tomatoes, basil, and Parmesan cheese. Cook for 1 minute.
5. Use tongs to transfer pasta to the serving dish, leaving the liquid in the skillet.
6. Bring the liquid in the skillet to simmer.
7. Combine cornstarch and water in a small bowl. Whisk into the liquid in the skillet. Cook until sauce thickens. Check for salt and add as required.
8. Pour the sauce over zucchini pasta.
9. Serve hot. Sprinkle more Parmesan over the pasta.
Notes:
I did not have basil leaves. I used 1 tablespoon pesto.
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