My good friend Lynette gave me this recipe and I love it! It is easy and healthy and oh so yummy!
Thanks Lynette!!!
1 pt per cup of noodles
4 large zucchini or yellow squash (about 10 oz each) I have used both together.
1 tsp salt
Pasta sauce of your choice. Pesto and alfredo are yummy.
Wash Squash. Top and tail each prior to use. Lynette uses a mandolin and I am excited to get one, however, until I get one, I am using a potatoe/vegetable peeler. She has given me directions on how to use each, so enjoy these fabulous and healthy noodles.
TO SLICE BY HAND: Trim the ends of the zucchini and cut them lengthwise into 1/4-inch slices. Stack the slices and slice lengthwise again into 1/4-inch strips to make noodles. Work your way around the pulpy, seedy center of the zucchini, which should be discarded.
TO SLICE WITH PEELER: Peel slices of squash going around and around the squash until you start to see the seeds of the squash. Discard the center of the squash or save it for another use. Place peeled squash into a colander. It should look like wide fettuccini noodles.
SLICING WITH A MANDOLINE: Adjust the mandoline for the julienne blade. Slice the zucchini on the mandoline in slow, smooth strokes to form long, slender noodles. Rotate the zucchini after every two or three passes to avoid the seedy core. When you've sliced the zucchini on all sides, throw the core away. Pile the zucchini in a colander and carefully toss it with the salt. Set the colander in the sink and let the zucchini drain for 30 minutes. Bring a large pot of water to a rolling boil. Add the zucchini and blanch until just tender, about 1 minute. Drain the zucchini thoroughly. Do not over boil.
TO SERVE HOT: Toss the zucchini with the dressing and serve immediately.
TO SERVE COLD: Rinse the zucchini under cold water and drain very thoroughly before tossing it with the dressing.
NOTES : Toss hot or cold with a pesto or a vinaigrette and serve them as a side dish or salad. Or combine them with cooked linguine for a delicious summer supper.
1 comment:
Sounds good. I used to make a zucchini carrot pasta pretty often--though I haven't done it for quite some time. But it was pretty good:
3-4 zucchini, shredded
2-3 carrotts, shredded
1-2 cloves garlic, crushed and diced
some onion
1 tsp chicken boullion
1 c. or more water
salt, parsley and basil to taste
saute the garlic and onion briefly in some olive oil. Add the carrotts and the zucchini and cook another few minutes. Add the boulllion and water and seasonings. Cooks until water is absorbed. Serve over linguine noodles with freshly grated parmesan cheese.
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