I love pasta. I could eat pasta everyday. I love Italian sausage. I could eat Italian sausage everyday. Something had to give. So, I did a little research and found the Healthy Chef Teresa Cutter’s recipe for various pasta substitutes. For this recipe I chose her green zucchini recipe and played with it a little. The results were wonderful, and look ma no carbs in the noodle!
recipe serves four
4 green zucchini.
1.25 lb. hot Italian sausage.
14.5 oz can of tomato sauce.
14.5 oz can of diced tomatoes.
1/2 medium white onion – diced.
2 cloves garlic-minced.
2 tablespoon fresh chopped basil (leaf only).
1 tsp fresh chopped oregano.
¼ teaspoon dried fennel seed.
1/3 cup of good red wine.
1 tablespoon olive oil.
salt and pepper to taste.
To a large sauce pot add tomato sauce and diced tomatoes, garlic, basil, oregano, fennel seed, red wine, salt and pepper, stir and simmer.
Remove casing on sausage and add sausage to large fry pan heated to medium. Break up sausage as it browns. When browned remove sausage (avoiding grease), and add to sauce pot. Drain grease into empty tomato can.
Add onion to same fry and saute until tender. Add onion to sauce.
Bring meat sauce to nice slow boil and cover loosely.
Depending upon the type of pasta you want to mimic use a mandolin or a peeler to get the proper size zucchini noodle. To same fry pan add olive oil and bring to medium heat. Add the zucchini, salt and pepper to taste and fry until tender – maybe 3 minutes. Stir occasionally so as to get all the noodles softened, and maybe a hint of browning.
Plate the zucchini noodle, add meat sauce, top with a good serving of parmesan cheese and you are ready to enjoy a great Italian dish minus the pasta carbs.
Good Eating and Table Talk,
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