This evening I broke out an old standby recipe that I stole (from a forum I think) when I was ‘doing’ Tony Ferguson in 2006.
I’ve really been craving a massive bowl of pasta lately – we’re talking at least half a latina tortellini family pack. If I’d planned ahead I could have maybe had a little portion of the stuff, but I know I’d have to bin well over 3/4 of the pack immediately to avoid seconds syndrome. Expensive, and I’d have been hungry a few minutes later.
So for anyone who’s craving a pasta here’s what I do…
Get your ingredients… really the only vital thing we’re looking at here is a zucchini. I rock a tomato based sauce with garlic and a little lite cheese, but you might like a pesto, or a light cream based sauce for your delicious meal.
While your water is reaching a boil – don’t watch, it doesn’t help – take a potato peeler and go to town on your zucchini! You should end up with a nice little pile of thin zucchini ribbons that will form the base of your fettuccine.
Measure out the portions of whatever topping you want to use – don’t over indulge when you’re aiming for cal control – this is the MOST important step. You’ll note here I didn’t have any pasta sauce, or actual tomato handy, salsa to the rescue!
Pop in your zucchini and PAY ATTENTION, because this stuff will turn to mush in a minute, you want to just give it a quick hit of the water to make the strips hot and tender, then get those puppies OUT of the water. You’ll get better at this over time, I promise. It helps if you ever worked in a pasta resturant, you can cold rinse the strips if you want at this point – I live on the edge and don’t bother.
Mix through your ‘fettuccine’ or add on the top, whatever floats your boat 🙂
Add cheese if you’ve got room in your food budget and ENJOY!