This is a good vegetable substitute for pasta. Easy, fast, and NOT HEAVY on the stomach. If you don’t have a vegetable spiralizer (I have a Paderno that works great), you can use a dual julienne or vegetable peeler. This is an inexpensive peeler that also has a blade for julienne cuts. Make this dish as spicy or filling as you want by garnishing with any combination of: red pepper flakes, hot pepper sauce, avocado cubes, chopped olives, grated romano cheese, chopped sweet red pepper, or cooked white beans.
2 small-medium sized zucchini, spiralized
3 cloves garlic
2 Tbsp. olive oil or ghee (I used 1 T of each)
fresh basil, 2 Tbsp. chopped
2 tomatoes, chopped or 1/4 cup dried tomatoes, soaked in water to soften, chopped
1/2 c chopped shitake mushroom (optional)
salt, pepper to taste
Romano cheese, grated
Saute crushed garlic in olive oil or ghee. As soon as the garlic starts to sizzle but before it browns, add the zucchini “noodles” keeping the heat at medium. Stir for 2 minutes to evenly heat zucchini until just tender (zucchini noodles will NOT be firm if you overcook at this step so undercook them). Add chopped tomatoes and mushrooms, basil, salt and pepper. Stir for a minute or so more to heat evenly. Serve immediately with garnishes of your choice.
