Zucchini Pasta
serves 2
200 calories per serving
Tool Needed: spiral cutter
2 zucchinis
¼ cup water (more or less…depending)
1-2 Tbsp olive oil
1 tsp garlic powder
¼ tsp salt
pinch of black pepper
2 Tbsp hemp seeds
First, you’ll need to spiralize your zucchinis. Nothing works better
for this than Paderno World Cuisine’s vegetable cutter. I’ve tried
many vegetable cutters but nothing makes more perfect noodles than
this here gadget. Though, anything that can give your zucchinis a
spaghetti noodle texture is fine.
Toss your zucchini noodles into a frying pan with about ¼ cup of
water. I like to start out by steaming the zucchini than as the
vegetable softens I will add the oil. Water cuts down on the
amount of oil you’ll need to use which means a few less calories
without sacrificing taste. As the water slowly cooks the zucchini,
add the garlic powder, salt, black pepper. When about half the water
has evaporated, you’ll want to add your olive oil. I added about
1 ½ Tbsp but depending on the size of your zucchinis and amount of
noodles, you may need to add more or less. Cook until the zucchini is
tender and all liquid is removed from the pan. Place the noodles onto
a plate and sprinkle with hemp seeds. A guiltless treat! Your kids
will love it.
