After all my cardio today, I was craving some PASTA for dinner.
I’ve been seeing recipes around for zucchini pasta, so I figured I’d give that a shot, and let me tell you I was glad I did.
I’ll admit, initially I had some doubts about how this “pasta” would hold up to regular pasta, but I was happy delighted with the results.
This stuff was soooo good, smothered with marinara sauce and I sprinkled goat cheese on top which made the sauce extra creamy.
I will be making this recipe again and again and again, for sure.
Ingredients: (serves 1)
1 Zucchini
1 tsp extra virgin olive oil
1/4 cup marinara of your choice (I used Rinaldi Chunky Tomato, Garlic & Onion)
Goat Cheese to sprinkle
Instructions:
Thinly slice zucchini to about fettucini-size. Do not use the zucchini once you get to the seedy center of it.
(If you have a mandolin, this process will go much faster for you! I did not have a Mandolin so my zucchini was not sliced quite as thinly as I wanted, but it all worked out in the end!)
Heat 1 tsp Extra Virgin Olive Oil in skillet over medium-high heat.
Add zucchini to skillet, stir to coat zucchini with olive oil
Cook over medium-high heat until zucchini is almost translucent and is as flexible as cooked spaggheti.
Heat Marinara sauce
Place zucchini on plate, cover with marinara and sprinkle with goat cheese
I liked to mix my goat cheese into the marinara for a creamy sauce
Enjoy!
Ingredients
- 1 Zucchini
- 1 tsp extra virgin olive oil
- 1/4 cup marinara of your choice (I used Rinaldi Chunky Tomato Garlic & Onion)
- Goat Cheese to sprinkle
Instructions
- Thinly slice zucchini to about fettucini-size. Do not use the zucchini once you get to the seedy center of it.
- Heat 1 tsp Extra Virgin Olive Oil in skillet over medium-high heat.
- Add zucchini to skillet, stir to coat zucchini with olive oil
- Cook over medium-high heat until zucchini is almost translucent and is as flexible as cooked spaggheti.
- Heat Marinara sauce
- Place zucchini on plate, cover with marinara and sprinkle with goat cheese
Derim says
November 13, 2012 at 6:14 pmI tried this recipe for the first time and it was abesoutlly delicious. It doesn’t matter if you’re raw or now. This is is just flat-out good! And totally guilt free!
Matt @ The Athlete's Plate says
September 22, 2012 at 7:54 pmI <3 goat cheese.
Sam says
September 22, 2012 at 8:14 pmI JUST learned about it recently, it’s so good!
Kamila says
November 15, 2012 at 2:54 amI have to thank you so much. I never thought of raw Zucchini as a pasta. I tried some zccnhiui raw and you were right now real taste but I liked it and I could see how this could work. I also wanted to say for those who don’t want tomato all the time. You can make a sauce out of yogurt. Just add spices. This is for those who would want this. I want to check out more of what you have. I am trying to bring down my blood pressure and blood sugar naturally.
Sangram says
November 15, 2012 at 2:28 amI make this all the time, its delicious and it rellay does taste like pasta. This is an amazing recipe, you would not believe its raw food. Thank you