Tuesday, August 9, 2011

Zucchini Fettuccine with Bruschetta Sauce

I have been making this zucchini "noodle" dish in various forms for several months. It is a great substitute for wheat pasta or for getting more vegetables in your diet. I have tried slicing the zucchini with a knife, shredding it like angel hair but today tried a vegetable peeler. Allow at least 1 zucchini per serving and slice lengthwise after cutting the ends off. Boil zucchini in lightly salted water for about 1 minute while gently heating the bruschetta sauce in another pan over low heat.
Place cooked zucchini in bowl and top with bruschetta sauce (see yesterdays post) and top with fresh basil and shaved Parmesan cheese.
Note: Try with your favorite marinara sauce, fresh pesto, or Alfredo sauce.

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