Thursday, October 6, 2011
Grain Free Provencal Zucchini Pasta
When you read "Zucchini Pasta," were you imagining a grain-based pasta with some zucchini in the sauce? Today we're actually talking about pasta made out of zucchini!
I've seen a number of recipes for this yummy technique -- all you need to do is julienne your zucchini so it looks like noodles, then add whatever delicious sauce and toppings you would normally add to pasta. The recipe I'm sharing today is one VintageDad made up somewhat randomly out of a few odd bits and pieces he found in our fridge. The secret ingredient is olives -- it gives the dish a nice Provencal taste. The addition of cauliflower adds a nice crunch as well.
It's easiest to julienne your zucchini with a mandolin, but a food processor can work instead.
Provencal Zucchini Pasta
4 medium zucchini, julienned
1 medium onion, diced
1 tomatillo, diced
1 medium tomato, diced
1 1/2 cup cauliflower, cut up
1 medium yellow squash, sliced
1 1/2 bottles of tomato sauce
1/4 cup pine nuts
1/4 cup Greek olives
1 garlic clove, minced
1 Tbsp dried parsley
1 Tbsp dried basil
salt, pepper and cayenne pepper to taste
Set the zucchini aside, and combine the rest of the ingredients in a large frying pan. Warm through over medium heat (5 or 10 minutes), then add the zucchini for just a minute to barely heat it. Serve warm.
Shared with Grain Free Real Food Carnival at Real Food Forager and Pennywise Platter at the Nourishing Gourmet and Monday Mania at The Healthy Home Economist and Slightly Indulgent Tuesday at Simply Sugar and Gluten Free and Real Food Wednesday at Kelly the Kitchen Kop and Gluten Free Wednesday at the Gluten Free Homemaker and Wellness Weekend at Diet Dessert and Dogs and Freaky Friday at Real Food Freaks and Fresh Bites Friday at Real Food Whole Health and Monday Mania at The Healthy Home Economist and Gluten Free Wednesday at the Gluten Free Homemaker.