'TRADITIONAL' [GF] PASTA MIXED WITH ZUCCHINI RIBBONS FOR A TASTY TREAT, MORE FIBRE AND LESS CALORIES.
INGREDIENTS ------------------
serves 2
100 g [gluten free] spaghetti / linguine or other pasta of your choice
2 zucchinis
2 tbsp cooking oil
1 tbsp extra-virgin olive oil
3 cloves garlic, chopped
2 handfuls mushrooms, ideally 2 - 3 different types [such as chestnuts, shiitake, white crab mushrooms, oysters]
3 tablespoons homemade pesto [try this Carrot Top Pesto recipe]
2 broccoli florets [optional]
1 tbsp capers [optional]
unrefined salt & freshly ground pepper to taste.
fresh parsley to garnish
METHOD ---------------------
Spiralise zucchini using thick blade. Place ribbons over a couple sheets of paper towel in a strainer. Add salt to extract the moisture to achieve crunchy noodles. Allow the zucchini to sit on the paper towel for 15-20 minutes, then squeeze excess moisture out before adding to the pan. You want to give them a really good squeeze for crispy ribbons.
In a large pot, bring salted water to boil. Cook pasta as per instructions.
Add oil to a large pan on medium heat, add 1 garlic and saute briefly. Add broccoli & mushrooms and saute for 3 minutes.
In a separate pan, add cooking oil and heat remaining garlic on medium heat. Add zucchini ribbons, a splash of the starchy cooking water from your pasta [which will help add body to the dish] and turn up the heat. Saute on high heat for approx. 3 - 4 minutes stirring the ribbons gently.
Once pasta is cooked, combine with zucchini ribbons, stir in the pesto and mix well to coat pasta & ribbons well in pesto. Add mushrooms broccoli and capers.
Transfer to large pasta bowls. Drizzle with a little olive oil, salt to taste, garnish with black pepper & parsley and serve immediately.
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