Zucchini ribbons in the guise of pasta. Neat, 'huh! This is a good way to have a low carb meal, and also a great way to use up extra zucchini from your garden. For a topping, you can use marinara sauce and some Parmesan cheese, but I like it best just with olive oil and smashed roasted garlic.And speaking of garlic, my lovely friend Jill sent me a package of gourmet garlic grown in Wisconsin. I love it! I have been adding garlic to just about everything I make. I never knew there were so many garlic varieties, and it's fun taste testing the different types. This garlic is milder, fresher, and less bitter than my local grocery store version. It's really good and I used the Italian Mountain red to make fabulous garlic bread.
You can order some of your own gourmet garlic here.
And, the recipe is from the New York Times and you can find it here.
Just last week on my blog (in the comments) some friends were telling me about how they make pasta out of zucchini strips. I think that I am going to have to try that. I just picked to jumbo zucchini out of the garden this morning. It will be a fun way to try it out.
ReplyDeleteThis sounds like such a good way to prepare zucchini. I'm so glad you're enjoying the garlic!
ReplyDeleteI love zucchini pasta! So yummy!
ReplyDeleteha! this looks great... good idea
ReplyDeleteYay! for zucchini ribbons - I love eating them. And I have plenty of zucchini to use, too.
ReplyDeleteJill is a good blogging buddy - how nice of her to send you a gift of garlic. I'm sure you're putting it to good use, Michele. :)