I grew up on delicious pasta from the most amazing Italian cook in the world, my mother, my little paisano, Albina. The past decade of gluten free living has taken out my pasta intake. I have struggled through mounds of sticky, soggy, icky, gooey, noodle wanna-be’s on my gluten-free journey. I KNOW if you have tried g-free noodles, you can relate. There are some really yummy brown rice pastas that are available these days but since removing grains from my diet, those have gone by the wayside as well.
So, what’s a gal to do? Find the best impasta. (Ha! impostor, pasta, impasta… I love a good joke.)
I recently found that the grain-free noodle replacement I was secretly hoping for is fresh raw zucchini. Now, you can make a delicious gluten free, grain free, ‘pasta’ dish in 15 minutes or less.
Here is what you need:
1. A vegetable spiralizer.
- I purchased this spiralizer from Amazon after seeing zucchini noodles on Pinterest and Paleo blogs. If you don’t have a spiralizer, NO WORRIES, you can use a veggie peeler and just shave the zucchini strips lengthwise into a pan.
2. Organic Raw Green Zucchini
- Try to find local if you can and organic if possible. You are going to eat the whole darn thing, so make it a good one! You might want to buy two or three if you are making this for a group.
3. Sauce for topping the ‘noodles’
- I love a fresh pesto I am able to get the local market. Also, using marinara sauce or a little butter and olive oil on top are all great options. Seriously, use whatever strikes your fancy.
4. Any ‘extras’ you love with pasta
- Do you eat cheese? Grab the Parmesan or Pecorino
- Other extras: sun-dried tomatoes, capers, basil, pine nuts, olives, wilted spinach or even a protein like bolognese sauce or sautéed chicken.
Step 1: Spiralize the zucchini and place in a small frying pan that is warm and has a thin coat of olive oil on bottom.
Step 2: Saute the zucchini until it is soft (but NOT soggy!), and season with garlic, salt and pepper as you go. Probably about 5 minutes on medium heat.
Step 3: Add in a handful of sun-dried tomatoes and 1-2 Tablespoons of pesto (depending on how much zucchini you have) and continue to saute. You can also cover and simmer for 2-3 minutes. Cook until noodles are softer and sauce is well incorporated into the noodles. The noodles will ‘twirl’ on a fork like pasta when they are soft enough. Careful not to overcook and make them too soggy!
Step 4: Top with red pepper flakes and shaved Pecorino and dig in!!
This is SUCH an easy, healthy meal that you can whip up in no time and satisfy your pasta craving too! Enjoy!!