What’s cookin’ – zucchini ribbons with pasta sauce
Pasta and macaroni
Italian cuisine
There are great benefits from cutting a little meat out of our diet. These include less fat intake, fewer calories and a lower risk of heart disease and when we substitute lots of fresh leafy vegetables and whole grains we enrich our diet with vitamins, fiber and many other important nutrients that can lead to a healthier, longer life. Try this fantastic recipe made with zucchini instead of pasta and a wonderful tomato-basil pasta sauce. I also included a link to a Bolognese meat sauce for those that just can’t give up meat. Zucchini Ribbons with Pasta Sauce Ingredients: 4 zucchini, washed 4 cups fresh tomatoes, chopped (or 1 28-oz can crushed tomatoes & 1 28-oz can diced tomatoes) 1 Tablespoon olive oil 1/4 cup onion, chopped 4 cloves garlic, chopped 1/2 cup fresh basil, chopped 1/2 cup red bell pepper, chopped salt & pepper to taste Directions: Zucchini: Using a vegetable peeler, slice the zucchini into thin ribbons. You could also use a slicer that comes on the side of most cheese graters. Blanch the zucchini in salted water by bringing a large pot of water to a boil, dropping in the ribbons, and letting it cook for 1
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