I try to limit my refined starches like bread and pasta, but sometimes I get serious carb cravings. That’s why I was super excited when I heard about this spaghetti stand-in: zucchini “pasta.”
You can find several variations of the recipe online, but I was quite pleased with this one that was featured in the "New York Times."
If you want to switch it up a bit, you can also try:
- Summer squash in place of zucchini, or a colorful combination of both vegetables
- Using a julienne peeler to make a more spaghetti-like “pasta”
- Pesto or marinara sauce in place of some of the olive oil, salt and pepper
- Topping with grilled shrimp for a fantastic main course
Actress, model, active humanitarian, & Mom! Author of 'Everyday Chic'.