• Zucchini Pasta


    Can't have carbs? Can't have meat? 
    To be honest, I'm not the kind of person to cut out a whole entire portion of the food pyramid.
    Fad diets aren't my things, but eating clean and healthy is! 
    This is an easy, fast and delicious Zucchini pasta. You'll forget that you're entire meal is all vegetarian!


    For the Zucchini noodles, I used a tool called Vegetti from "As Seen on TV." That tool is a life safer and hassle-free. All you have to do is choose between skinny or thick pasta and just rotate your vegetable of choice (Zucchini, Carrots, etc) as if you were manually sharpening a pencil. 
    TA DA you have instant veggie pasta!
    You can make this in bigger batches but for today's sake it's a personal size!

    Ingredients 


    • 1 medium zucchini
    • 2 Tbs of lemon zest
    • 2 cloves of garlic, finely minced
    • 1 cup of mushrooms, chopped
    • 1/3 cup of Extra Virgin Olive Oil
    • Salt and Pepper
    • 1 Tbs of chills flakes
    • Mozzarella cheese for topping
    Step 1: 
    Prepare your zucchini pasta with the Veggetti. Don't let things go to waste, cut up the remaining part of the zucchini into little chunks.
    **if you don't have  one you can always you use a peeler. With the shaved pieces, cut them into strips.

    Step 2:
    Heat up a pan to low/medium. Add to the pan the EVOO and lemon zest.  The lemon zest is infusing with the EVOO and emphasizing that citrus flavor. Allow that to cook for 5 minutes.

    Step 3:
    Increase the heat to medium and sauté the garlic until lightly brown. Add the mushrooms and the zucchini chunks until cooked. 

     Step 4:
    Toss in the the zucchini pasta. Add salt, pepper and chill flakes. Cook until the zucchini is al dente. Serve with sprinkle of mozzarella 

     Bon Appetite !!

     This recipe doesn't have to be all vegetables. I insist on adding some grilled chicken and other vegetables that you like. 

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