Pasta is wonderful and all, but it doesn’t fit into my no-wheat diet. Pasta is one of those carbs we could probably do without. However, if you/I must eat it, whole wheat pasta is best. Now spaghetti squash has thus far been my favorite pasta substitute, but it can get boring. Recently, zucchini noodles, or ribbons, peaked my interest. I’m all for more ways to incorporate veggies into my diet!
Of course a light tomato sauce would have been nice, but, seeing as I did not have the ingredients for a sauce, I sautéed mushrooms, tomatoes and spinach (a.k.a random vegetables in my refrigerator) for a makeshift topping. Along with a piece of baked tilapia, my meal was complete. Kind of sad and boring, but I make do with what I have…
I was pleasantly surprised at how easy it is to make zucchini noodles (or ribbons, as mine turned out.) Simply wash the zucchini, run it over with a vegetable peeler or mandolin, cook the ribbons in boiling, salted water for 2 minutes and they’re done!
I found a simple tomato sauce recipe (here) to pair with the zucchini that I’d like to try in the near future.