Delightful! Zucchini “Fettuccine”

September 20, 2011

With the Fall harvest before us, I can’t help but try to put some sort of squash or apple dish on the table every day.  I love this fantastic take on zucchini, transforming it from a side dish to the main attraction.   If you don’t happen to have a handy dandy special slicing mechanism, or mandolin, that will magically make fettuccine just by pushing the zucchini through, you can easily slice with a knife or use a peeler to get the shape and size you like best.  If slicing with a knife, pick several fairly straight zucchini’s and slice lengthwise, the slice again and again – believe it or not you can get a good amount in just a few minutes.  If you don’t want the skin, be sure to peel it off first before slicing.

Then boil a pot of water and add salt – add your noodles and cook for a minute – be sure not to overcook.  Remove and set into a pot of cold to stop the cooking process.

Then heat a tablespoon of olive or grapeseed oil in a large saute pan – throw in about 3 cloves of minced garlic, add in your freshly made fettuccine, saute around until evenly coated – sprinkle with red pepper flakes, and fresh basil leaves to taste.  Plate and garnish with a sprinkling of cheese and some ground black pepper if you like.  Light healthy and delicious!


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