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Prep time: 10 minutes
Serves: 2
For those of us who avoid carbs and need to “pretend” we’re eating pasta, this recipe featuring zucchini as the pasta works really well. You can pair it with your favorite sauce. Mine is Bolognese (featured in photograph). As you enjoy this dish, you forget it’s not pasta!
Ingredients:
1 package (8 to 10 ounces) fresh zucchini, precut into spirals
Your favorite pasta sauce
Grated Parmigiano Reggiano or Pecorino Romano cheese
Crushed, dried pepperoncino
Directions:
1. Bring a 4-cup saucepot of water to a boil.
2. Add zucchini and boil for about 2 to 3 minutes (taste zucchini after 2 minutes to check doneness).
3. Drain zucchini and return it to the saucepot.
4. Add sauce, stir and serve.
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. 
