Recently, I got the request to "cut down" on carbs—or rather, to cut them out completely. That meant saying goodbye to rice, potatoes, and pasta. Whew. Last week, in an attempt to be good, we tried chickpea pasta. Oh my goodness... what the heck was that? Let’s just say neither of us was a fan.
Enter my new kitchen hero: the OXO Spiralizer.
This week, I decided to tackle "zoodles" (zucchini noodles) to pair with a batch of our rich, homemade Bolognese sauce.
If you've ever made zoodles, you know the biggest challenge is avoiding a watery mess. My trick? I spiralized two zucchinis, laid them out flat on a paper towel for 20 minutes, and then pressed down with another paper towel to draw out as much moisture as possible.
Once they were prepped, I heated some olive oil in a sauté pan and gave the zucchini a quick toss for about 6 minutes. A simple seasoning of salt and pepper, a pat of butter, and a sprinkle of Parmesan cheese brought the flavors together perfectly before I smothered them in our Bolognese sauce.
Let me tell you, this was a 100% improvement over last week's chickpea pasta experiment. I might just survive this carb-free journey after all!
No comments:
Post a Comment