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| If you're going easy on the carbs right now but have a craving for spaghetti, I have the perfect solution for you! Al' dente strands of julienned zucchini tossed with roasted veggies of your choice flavored with shaved garlic, olive oil, basil, red pepper flakes and generous amounts of grated romano cheese. You'll love the flavor and texture and even if you're not watching your carbs it can be the perfect meatless meal along with a salad. |
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| I love my handy julienne slicer it works so fast, before you know it you'll have a pile of zucchini "pasta" right before your eyes, just work the sides and when you reach the seeds, give it a turn. The core of the zucchini will be left which I then dice and roast up for future use. |
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| I roasted two different color cauliflower for mine and added some cherry tomatoes, next time I'll roast those too, I forgot, but it didn't matter, it was so yummy anyway! |
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| Here's what you do: First, roast off the veggies of your choice in a 425 degree oven tossed with olive oil, salt and pepper, then set aside. Have your zucchini "pasta" all ready to go then heat up a large saute pan drizzled with olive oil, add shaved garlic and red pepper flakes, saute until garlic is light golden. Next, add zucchini and cook for only about 2 minutes tossing with some tongs just until wilted and still al' dente. Remove pan from heat, add the roasted veggies, fresh basil, lots of grated romano cheese and of course another drizzle of olive oil! |
