Zucchini pasta is a delicious twist on wheat pasta and a great recipe if you are looking for a new inventive way to eat your pasta.
Whether you are looking for gluten free pasta or maybe you just want another way to add more veggies to your diet.
Since discovering my nephew has common food allergies plus a few others like garlic and sesame seeds,it has been a challenge finding new quick and easy recipes.
It has also been a change adjusting to eating wheat and gluten free pasta.
While there are a few variations out there some are not suitable as they contain other food allergens on our list or they don’t state if they manufacture on equipment that also processes a food that contains an allergen.
I often turn to Ancient Quinoa Harvest and Tinkyada Pasta which have both been good brands for allergy friendly pasta (make sure to read the food allergy label to check for your allergen).
However sometimes it is fun to create your own pasta recipes.
I use to eat at a sushi restaurant that served a zucchini style pasta as an appetizer. It tasted like it was drizzled with garlic, sesame oil and seeds, it was delicious!
While I do have to avoid garlic and sesame now I thought making zucchini pasta was still a great idea and a good alternative to regular pasta on occasion.
Additionally I added a new recipe to our diet and a fun way to use zucchini, I also really like this twist on zucchini bread.
Start by cutting the zucchini and yellow squash. Cut lengthwise into long think strips (start by cutting in-half, lengthwise). Make them as thin or thick as you like.
Next bring water to a boil and add a pinch of salt. Once the water comes to a boil carefully add the strips of Zucchini and Squash.
Allow to boil for 1-3 mins, stir occasionally. Use caution not to cook for too long as you don’t want to overcook, if you leave in the water for too long they will turn to mush.