We’re swapping carbs out for veggies, and
making zucchini function like linguini.
Ali Eisenach brings us this deceptively easy
recipe.
Zucchini Linguini
8-10 small zucchini or yellow squash
4 Methods for Making Zucchini Linguini:
1. Madonlin Slicer with Julienne Blade: Fit your mandoline
with the julienne blade and be sure to use the safety
guard. Never skip using the safety guard – you can really
cut yourself! Simply slide zucchini across blade lengthwise
creating long thin noodles.
2. Spiral Vegetable Cutter: This small kitchen tool is good
to have around, and will create zucchini linguini in
seconds. Works like a pencil sharpener for zucchini….you
simply put your zucchini into the cone and twist.
3. Julienne Peeler: Works like a potato peeler, with little
blades that create thin strips.
3. Knife Method: You really do not need a fancy tool to
create zucchini linguini, you can use your favorite kitchen
knife. Cut zucchini into strips lengthwise and then cut
into small strips (just a little more time consuming)
Place zucchini in steamer until barley softened. Season
with a little salt, butter or garlic before serving. Top
with alfredo sauce.
Alfredo Sauce:
1/4 cup butter
1/2 t. fresh minced garlic
4 oz. cream cheese, softened
2 cups half and half
1/2 t. garlic powder
salt and freshly ground black pepper
2/3 cup parmesan cheese, shredded or grated
In a saucepan, melt the butter over medium heat. Add fresh
minced garlic and cook for 1 minute, or until fragrant. Turn
heat to low, add the cream cheese and whisk until smooth and
melted. Whisk in half and half. Season with the garlic
powder, salt and pepper. Bring to a simmer and whisk
frequently until sauce thickens–around 10 minutes. Stir in
cheese until melted. Remove from heat and serve.
To make a Pesto Alfredo Sauce: Add 1/2 cup pesto
before serving.
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