Garden Spaghetti

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My friend, Amy, told me about this awesome product to make veggie pasta. It is so great! Now that zucchinis are taking over gardens, what a perfect way to lighten up your pasta dish. I found it on www.amazon.com
Click here: MIU France 90003 Vegetable Julienne Slicer


Nutritional Comparison: Per CUP
White Pasta = 246 calories, 43 carbs, 5 fiber
Zucchini = 20 calories, 3 carbs, 1 fiber

Here is a recipe that you can create using things from your garden or local farmer's market. Tomatoes are coming in, basil, zucchini...YUM!




4 cups zucchini pasta
2 pounds tomatoes
4 cloves crushed garlic
1 tablespoon olive oil
1 tablespoon chopped fresh basil
1 tablespoon tomato paste
Iodized sea salt to taste
ground black pepper to taste
1/4 cup freshly grated Parmesan cheese

Place tomatoes in a kettle, and cover with cold water. Bring just to the boil. Pour off water, and cover again with cold water. Peel. Cut into small pieces.

Cut zucchini into noodles and set aside. (I shaved the peel off first, so it would really look like noodles.)

In a large skillet or saute pan, saute the garlic in enough olive oil to cover the bottom of the pan. The garlic should just become opaque, not brown. Stir in the tomato paste. Immediately stir in the tomatoes, and salt and pepper. Reduce heat, and simmer until the pasta is ready; add the basil.

Toss zucchini noodles with a couple of tablespoons of olive oil, and then mix into the sauce. Reduce the heat as low as possible. Keep warm, uncovered, for about 10 minutes when it is ready to serve. Garnish generously with fresh Parmesan cheese. Serve with my healthified Protein Garlic Bread.

VARIATIONS: Saute fresh quartered mushrooms with the garlic, or add shrimp, chicken...you name it:) My suggestion is to only serve the sauce on the noodles you will eat that night. The leftover noodles and sauce get a little soggy, so reserve both separate.  I recently found a NEW Zucchini cutter that is easier to use! Click HERE to find it:)