Zucchini Spaghetti Alfredo
Such an easy dish and so impressive! You could serve this as a salad course and blow your guests away.
I eat it as a main course and sprinkle some nutritional yeast on for cheesiness (new word!).
It's so light, you can eat as much as you want. To make the zoodles softer, make then several hours ahead of time and marinate in a little olive oil.
Or (#1), you can always sautee the zoodles very lightly in olive or coconut oil.
5 medium zucchini
5 leaves basil
1 tsp. thyme
3 leaves sage
¼ cup pine nuts
1 clove garlic
1 carton cherry tomatoes
2 cups cauliflower
Spiralize 4 zucchini, or use a potato peeler to make zucchini fettuccine.
Blend one zucchini, basil thyme, sage, pine nuts and garlic into a creamy sauce.
Pour over zucchini and mix into spaghetti. Half cherry tomatoes and place on spaghetti.
Use the S blade of a food processor to process the cauliflower into the consistency of snow. Sprinkle over spaghetti.
Or (#2), you could add cooked corn or brown rice pasta to the raw or sauteed zoodles.
What is a spiralizer and why do I need one?
A spiralizer is really handy, inexpensive kitchen tool. It's kind of like a giant veggie pencil sharpener that turns zucchini, carrots, cucumber, sweet potatoes etc. into "zoodles". Amazingly healthy pasta. Most have fittings that produce spagetti or fettucini like noodles.
Spiralized veggies can be:
eaten as is
marinated until softer
mixed with traditional pasta to lighten a dish
Or any combination of the above.
Here is my favorite model, and actually the only one I ever see used.
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