If you love pasta but not the calories, Chef and Culinary Education Coordinator at The Good Acre, Lachelle Cunningham has a recipe you should try.
sautéed zucchini strands
1 shallot, sliced
4 zucchini, washed
2 Tbsp butter or oil
Salt & Pepper, to taste
- Cut off just the tips and ends of each zucchini.
- Using a vegetable peeler, shave wide, thin shreds along the length of the zucchini, from tip to end, creating wide thin pasta-like (pappardelle) shavings.
- In a small skillet, heat butter or oil or medium heat.
- Add the shallots and sauté until translucent.
- Add the zucchini shavings (pappardelle) and quickly sauté until zucchini are to desired tenderness (1-2 minutes).
- Salt and pepper to taste.
- Serve as a side to an amazing entrée!
*Add other desired spices, seasonings or thinly shaved veggies to enhance this dish.
Fresh Tomato Sauce
2 Tablespoons Olive Oil + more for finishing
6 garlic cloves, minced
7-10 Roma tomatoes, small diced
3-4 Bay Leaves (fresh or dry)
1 Tablespoon Salt
1-2 teaspoon(s) Black Pepper
3 Tablespoons Fresh Basil, chiffonade or chopped
Olive Oil for finishing
- Heat olive oil over medium heat in a non-reactive saute pan.
- Add garlic and saute until toasted and lightly browned.
- Add tomatoes and bay leaves to the pan and increase the heat to medium-high and bring to a soft bowl.
- Add salt and pepper and reduce the heat to medium-low and allow to simmer for at least 20 minutes or until sauce reaches desired level of doneness.
- Add in chopped fresh basil and adjust seasonings as needed.
- Drizzle with a little more olive oil to finish.
- Serve over pasta or veggie noodles or use as you would marinara or tomato sauce.
Makes a great pizza sauce!