Try this zucchini pasta for a low carb comfort dinner that will be on your table in less than 20 minutes!
Zucchini Pasta Recipe
If you are a pasta lover and need a low-carb version closer to the real thing than spaghetti squash, you have found your match! This is a great recipe for one; super-quick and super-versatile. Serve with your favorite sauce.
INGREDIENTS
➛Salt and pepper
➛¼ cup extra virgin olive oil
➛5 or 6 medium zucchini, rinsed, trimmed and cut into ribbons or coins
➛1 large onion, chopped
➛2 or 3 sprigs thyme
➛2 tomatoes, in wedges or roughly chopped, with their juice
➛½ pound cut pasta.
➛Freshly grated Parmesan or freshly chopped parsley for garnish.
PREPARATION
Bring a large pot of water to a boil and salt it. Put olive oil in a large skillet over medium heat. Add zucchini, onion, and thyme, and cook, stirring occasionally. Add salt and pepper and adjust the heat so onion and zucchini release their liquid without browning. Cook for about 20 minutes, or until very tender.
Add tomatoes and their liquid to zucchini and raise the heat a bit so mixture bubbles. Cook pasta until it is nearly but not quite tender. If sauce threatens to dry out, add a little pasta cooking water.
Drain pasta and finish cooking it in the sauce. Serve, garnished with parsley or Parmesan.