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Prep time: 5 minutes (after you make your favorite sauce)
Makes: 2 servings
In January, most of us have the post-holiday blahs and we’re thinking, “OMG, I gained 5 pounds over the holidays”.
Maybe we’re eliminating rich foods and carbs, but it doesn’t mean we have to give up delicious flavors, right? So why not make this zucchini “pasta”? Zucchini is a water veggie; one cup sliced zucchini = 19 calories! Need I say more?
Ingredients:
16 ounces (1 pound) zucchini, precut into “spaghetti”
3/4 teaspoon salt
Tomato sauce or other sauce (prepared ahead)
Grated Parmigiano Reggiano or Pecorino Romano cheese
Dried crushed red pepper (this is hot/spicy)
Directions:
1. In a 4-quart saucepot, bring water to a boil.
2. Add the zucchini to boiling water with 3/4 teaspoon salt.
3. Boil 1 to 2 minutes, until “al dente” or “crunchy-tender”.
4. Drain the zucchini in a colander.
5. Return the zucchini to saucepot and add 1 or 2 ladles of tomato sauce or your favorite sauce and stir.
6. Serve the zucchini “pasta” immediately; top with grated cheese and crushed red pepper (optional). Enjoy this delicious “pasta” with a glass of wine!
Text & Photograph ©2024 Nancy DeLucia Real
Nancy DeLucia Real is an art historian and chef. She has led culinary courses at the Italian Cultural Institute, The Getty Center and The Getty Villa and is a former member of the Culinary Historians of Southern California. Nancy's gastronomy training took place in the heart of Italy under the tutelage of her grandmother. She has taught international cuisine at Williams Sonoma and Sur la Table Stores. Nancy's art history & culinary courses are ongoing at various institutions. She also teaches private cooking classes. 
