Grain-free Pasta Recipe | Low Carb & Gluten-free

We've had an abundant crop of zucchini this year.

Zucchini has been one of those bland vegetables I never really liked that much.  I have now developed a new love for zucchini so much so, I think I will 
plant double or triple the amount next year.

Since we have been reducing carbs, Zuki has missed pasta for dinner, heck he could eat spaghetti every night...And we have been again!  Pretty much every night this week, I have been shredding up zucchini and making pasta dishes.  It's simple, quick and honestly tastes just like pasta without the refined carbs...
If you don't believe me, try it!



Simply grate or shred a large zucchini, you can use a carrot peeler, a mandolin or a spiral vegetable slicer.  Set it aside.

Make your favorite organic spaghetti sauce; 
I used sauteed onions, peppers, fresh basil and a bottle of organic herb & garlic sauce.  
Warm the sauce, toss in the zucchini shreds and coat with the sauce and serve immediately.  
Do not over heat or boil the zucchini, let the sauce warm it. 
Top with some organic cheese (optional)

That's it!

Absolutely amazing veggie pasta!

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