What could be better than something that looks and tastes like pasta but is not pasta?! Not much, right?!
This delicious (carb-free!!) recipe is made from zucchini cut into fine strips to resemble pasta – and with such a similar texture, it is a great substitute. You can serve this recipe with a piece of grilled fish or chicken, or you can have it on its own as a main. Oh and my hot tip? Don’t hold back on the parmesan!
What you’ll need:
4 large cloves garlic-rough chopped
1/4 tsp kosher salt- or to taste
cracked pepper- to taste
1/4 cup grated pecorino-romano or parmesan cheese
3 tablespoons pine nuts-toasted
2 teaspoons olive oil
10 fresh basil leaves
What to do:
Cut zucchini into thin slices, and stacking them, cut again to make thin linguine strips.
Roughly chop the garlic. Then, on low heat, toast a couple tablespoons of pine nuts until they become fragrant and golden.
Make basil ribbons by stacking 8-10 leaves, rolling them up and slicing into thin strips. In a non-stick pan, warm the oil and sauté the garlic on medium heat for about one minute. Add the zucchini, salt and pepper and stir occasionally until liquid starts to release and linguine becomes translucent and tender. Be careful not to overcook the zucchini, otherwise it will fall part.
When zucchini is just about done, stir in half of the cheese, half of the pine nuts and half of the basil. Plate and finish with the remaining cheese, pine nuts and basil.
I think I’ve died and gone to carb-free heaven! Love, B xx