Wednesday, May 14, 2014

Zucchini Pasta Recipe



Hello again lovelies. I wanted to share with you another recipe today using a new kitchen tool I picked up last week from Williams-Sonoma called the Paderno Spiralizer. It is a simple machine that cuts vegetables into ribbons, shoe strings, or "noodles" to create new dishes or a different texture to existing ones. Travis and I have been watching our carbohydrate intake over the past few weeks, so I thought it would be fun to make a pasta dish using zucchini noodles instead. I broke out the new Spiralizer and I have to say I was amazed with how easy it was to use. I chose the smallest of the three blades to create a spaghetti-like cut to my veggies, inserted the zucchini, and turned the crank. Out came perfect zucchini pasta! After turning all my zucchini into perfect spiral noodles, I tossed it with a garlic oil sauce and plenty of parmesan cheese. It was the perfect dish to curb our pasta craving. I love my new Padernoo Spiralizer and I am sure you will see it again in future recipes.



Zucchini Pasta In Garlic Oil Sauce

 

  Ingredients:

  •  4 zucchini, cut into noodles
  • 5 cloves of minced garlic
  • 2 tablespoons of olive oil
  • 2 tablespoons of coconut oil
  • 1/4 cup of parmesan cheese
  • dash of red pepper flakes
  • salt and pepper to taste

Directions:

 Use your Paderno Spiralizer with the smallest attachment blade to cut your zucchini into noodles.  Heat a large skillet over medium high heat. Add your oil to the pan. Add the garlic once oil is hot and sauté until browned, about one minute. Add the zucchini noodles and sauté until softened, about seven minutes. Fold in the parmesan cheese. Finish with salt, pepper, and red pepper flakes to your liking. Serve and enjoy!











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