Jan 14, 2011

Bikini Body Zucchini Pasta

Yes my darlings, zucchini AS pasta. A no-fuss, vegan, gluten free, carb free dish, it is easy on your conscience, body and time. Did I mention that your taste buds will love it? I usually eat it by itself, but this time it was paired with a baked fish fillet.

You will need
  • 2 green squash / zucchini
  • 1 carrot (I add carrot for colour and texture. You could use a combination of yellow and green zucchini instead)
  • 2 tablespoons extra virgin olive oil
  • 3 garlic pods. Finely Chopped.
  • Salt and freshly ground pepper.
  • 1 tbsp Basil (dry or fresh).
  • 1tsp dried oregano.
  • Handful of pine nuts for garnish.

  1. Cut zucchini and carrot into thin lengthwise ribbon like strips using a potato peeler. Throw away core of zucchini.
  2. In a large non stick skillet, heat oil over medium-high heat. Add garlic. Add carrot strips before garlic browns.
  3. Add zucchini. Cook the zucchini strips in two batches. Add first batch, cook and stir for two minutes till soft and translucent. Add basil and oregano. Give it a good stir so the herbs get distributed evenly.
  4. Add the remaining zucchini strips (This is so you have a bit of a sauce base and a bit of a bite) Add salt and pepper to taste.
  5. Serve topped with roasted pine nuts. It gives a nice crunch to the pasta. Serves 2.
It is delish when topped with grated parmesan cheese, but I have a bikini body to work on for my upcoming beach vacation. Psst.....not  added to the recipe, but, like in most things, I also added 2 green chillies. It may not be to everyone's taste though.

1 comment:

  1. This looks delicious! Will definitely make this.