Ribbons of zucchini slightly cooked in olive oil and served over a bed of whole wheat pasta with Parmesan sauce.
Ingredients
Noodles:
8-10mediumzucchini
3tbspolive oil
Sauce:
2TBSPbutter
3TBSPpressed garlic
1cupwhipping cream
¾cupgrated parmesan cheese
1tspcayenne pepper
Salt and pepper to taste
Fresh tomates and basil, chopped for garnish
Shaved parmesan cheese, for topping
Instructions
Using a vegetable peeler, carefully peel zucchini into long ribbons—scraping form top to bottom. Place in large bowl and set aside.
In medium saucepan, heat olive oil on medium low, then add garlic. Cook garlic until it is golden brown, then add in the whipping cream. Bring to a simmer on medium heat—about 4-5 minutes—then add parmesan, cayenne, and salt and pepper to taste. Bring to simmer once again and stir frequently until cheese is melted—about 3-4 minutes. Reduce heat to lowest and keep warm.
In large saucepan, heat olive oil on medium heat, then add zucchini ribbons. Sauté ribbons until they reduce in size slightly—about 5-7 minutes—then salt and pepper to taste. If there is excess moisture at the bottom of the pan, drain before adding the Alfredo sauce.
Mix sauce into noodles completely. Serve with fresh tomato, basil, and shaved parmesan.