Who doesn’t love a big bowl of pasta on a chilly fall day? What is great about this version is the noodles are actually made of zucchini, so it is super nutritious!
I love my spiralizer, which quickly turns zucchini into thin strands of “spaghetti”, but you could also use a less expensive/bulky julienne vegetable peeler to create the strands. The spiralizer I have works well with sweet potato as well, and can create things like “curly fries” from white potatoes.
The zucchini pasta is delicious raw or you can cook it slightly in the sauce (as I did here) for a texture that is very close to al dente pasta.
The sauce pictured above combines cooked tomato sauce (I had a jar of roasted garlic sauce kicking around) with a raw pesto made of fresh basil (from a pot I grew this summer), garlic, walnuts, hemp seed, lemon juice, salt & freshly ground pepper plus olive oil.