A couple of months ago, my husband and I had a date night at one of our favorite Italian restaurants in San Antonio. It’s nothing fancy but has delicious food, great wine options and a lively atmosphere. Of course, we love indulging in pizza and pasta but we’re still trying to keep up the low-carb diet whenever possible. So when we saw a zucchini pasta dish on the menu, we couldn’t wait to taste. With meat, veggies and yummy red sauce, the only difference in the pasta was the pasta itself. Bright zucchini shavings acted as the pasta of the dish, making it a very healthy alternative to other carby options on the menu. Needless to say, it was freakin’ delicious.
Now that we’re nearly settled in our new place, we finally stocked up on groceries and are back to our nightly cooking routine. And we just had to try our hand at homemade zucchini pasta. First things first, it’s the EASIEST thing to make on the planet. Seriously.
What you need:
– Zucchini (we used 4 for 2 people)
– Veggie peeler
Rinse your zucchini then cut off one of the ends so it stands upright and you can peel easily. Using your vegetable peeler, peel the zucchini on one side until you start seeing the seeds. (Note: I left the skins on to add some brightness to the dish but you can certainly take them off if you prefer.) Once you see seeds, flip to the next side and so on. Place into a bowl — it already starts to look like pasta! In a large pot, bring 5 or 6 cups of water to a strong boil. Once boiling, add salt to the water. Be generous with the salt; it will help to flavor the zucchini.
Once you’ve finished peeling all of your zucchini, place into the boiling water. If the zucchini is still damp or wet, toss it in the water for 2 minutes. If it’s dry, you’ll want it to hang out in the water longer — say 10-15 minutes or so. Ours was wet so 2 minutes was just perfect. Strain immediately; do not let it sit in the hot water longer than it needs to or else it will quickly become mushy and break apart. You want it very much al dente, like pasta!
Let is sit in the strainer for about 10 minutes so all of the liquid has time to drip out. We served ours with some sauteed shrimp in a light lemon butter sauce and it was very tasty, filling and healthy. Next time, I want to try it with a homemade basil arugula pesto… Mmmmm.
PS – Looking for another low-carb pasta recipe? Check out my take on shishkabob spaghetti using spaghetti squash!