Zucchini Pasta.

Last week I was at the gym walking on the treadmill and watching The Chew.  I only watched it a few times, during my workouts, but it seems like a fun show.  Anyway, one of the recipes that they shared was for zucchini pasta and I thought, zucchini pasta?  That can’t be too good.  I’m a carbaholic and I love pasta, but I have cut out pasta for the most part, and I’m watching my caloric intake, so I thought I’d give it a try.  I’ve now had it three days in a row!

For one person you’ll need:

• one zucchini (washed)
• olive oil
• shredded parmesan cheese
• fresh basil
• tomato sauce

First, using a vegetable peeler, create zucchini ribbons.  You can use the peels…they’re full of vitamins!  Keep going until you reach the seeds.  Next, toss the ribbons with a tablespoon of olive oil.

Saute the zucchini in an ungreased pan over medium heat until tender and noodle-like.

Pour the zucchini ribbons onto your plate and pour your sauce over the zucchini pasta.  Sprinkle shredded parmesan on top and garnish with fresh basil.

This recipe could not be easier to make and is easily less than 200 calories!  Even if you are not a huge zucchini fan (I am not) you just might love this dish!  It’s a perfect light lunch.

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Jenny Yarbrough

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Jenny is a wife and mother first and foremost. You can find her here at The Southern Institute, as the founder and owner of the blog, as well as at unboundbirth.com. She enjoys blogging and sewing, cooking for her three picky eaters, and playing tennis with her husband, Tom.

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