A New Spin on Spaghetti
So I was searching for an interesting, new, yummy-sounding, low-carb-friendly recipe and came across this vegan twist to traditional spaghetti on Whole Living's daily blog (original post found here).
Now, I'm not a fan of total vegetarian or vegan diets ... though there are some good recipes I have tried here and there ... I still like a little meat every once and awhile. But, since discovering my body's need for a low-carb diet (read about it here), I have been VERY open to vegetarian/vegan recipes that make-over many of my favorite comfort foods, especially those using a wide variety of vegetables.
Here's my newest interest: a new twist on spaghetti ... using zucchini 'pasta' ... actually sounds delicious!!
Grocery shopping day is this coming weekend ... so I will be adding the ingredients from this recipe to my list and giving it a whirl ... in the meantime, what do you think about substituting zucchini 'pasta' for regular pasta??
Hmmm ... somehow, I don't think my hubby and kids will go for it ... soooo ... it may be just me eating the zucchini while they opt for pasta (the healthy kind, of course 
) ... either way, I'll let you know how the experiment goes!!
Zucchini Pasta
Ingredients:
3/4 Tbsp coconut oil (or extra-virgin olive oil)
1 small clove garlic, finely chopped
1 Tbsp sesame seeds
3 zucchini, peeled into strips
1/4 cup fresh Parmesan, grated
Preparation:
-- Heat oil in a large pan over medium heat. Add garlic and lightly brown. Add sesame seeds.
-- Stir-fry zucchini until golden brown and crispy, about 3 minutes. Remove from heat. Top with homemade tomato sauce and Parmesan.
-- Serve with a favorite jarred spaghetti sauce or try your hand at making some homemade (recipe found on original WL blog post ... see above for link)
Tip: You can make a light variation of this recipe by sautéing the zucchini strips in the sauce instead of stir-frying them.
Enjoy 
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