|Pasta hath not be evil|
ZUCCHINI PASTA- I haven't been so excited about a green vegetable since bok choy.
Why do we bother struggling over spaghetti squash this whole time (which in my opinion tastes like pumpkin whatever way you slice it) when we are one japanese vegetable spiraler away from the gluten-free pasta of our dreams??
And as long as we are cooking the pasta of our dreams why not make it a cream sauce. A broccoli cream sauce....minus the cream, greek yogurt instead. Is there anything greek yogurt cant do? NAW.
This recipe was made to serve just one, as I was making it for little old me for lunch on a rainy day. But if youd like to make it for a family of 4 just times all the ingredients by 4 and add in some protein. Grilled chicken would take it over the top.
RECIPE (serves 1)
- 1 small/medium zucchini
- 1 cup broccoli florets cut into small peices
- 1/2 cup low sodium chicken stock
- 3 heaping tbsp plain greek yogurt
- sprinkle red pepper flakes
- 1 clove of garlic
- 1 tbsp parmesan cheese
- dash of milk
- Spiral, chop or slice your zuchinni to make your pasta, set aside.
- Heat up a dash of olive oil and garlic clove on sauce pan at medium heat
- Once pan is hot, add chopped broccoli florets to the pan and shake around so they are evenly coated in oil
- Add chicken stock and red pepper flakes to pan and set pan to high
- Once broccoli and liquid is boiling, lower heat to a low simmer for 4-5 minutes until broccoli is soft
- Pour entire contents of saucepan into a food processor, and add in greek yogurt, parmesan, and salt and pepper.
- Blend until smooth; about 30 seconds
- Top raw spiraled zucchini with broccoli sauce and sprinkle with parmesan. Pasta can be eaten as is or if you like your zucchini a little softer, microwave for about 30 seconds.