Mama D’s New Toy and Zucchini Pasta

When is zucchini not zucchini?

I don’t know, when is zucchini not zucchini?…. Why when it is turned into pasta.

Vegetable pasta has become all the rage. It answers a need on many levels. Looking for gluten-free pasta that doesn’t stick to the roof of your mouth? Veggie pasta. Watching your carbs especially those “evil” ones found in real pasta? Yup, veggie pasta fills the bill again. Want to do something different with vegetables? You guessed it, veggie pasta. Looking for a new kitchen toy? One that can help you create this new culinary sensation? There’s a tool for that. The Veggetti. Actually there are several tools that can create this new darling of the food world. There are “spiralizers” that can turn virtually anything into pasta simply by impaling your food of choice on the machine and turning the crank.They range in price from $20.00 to upwards of $50.00. The Veggetti comes in at $15.00 ( but I got mine for $10 at Ross). That is quite a price difference. To be honest, there are some foods that this little gem has a hard time with. My first attempt at sweet potato pasta was less than successful, but as I continue to play with it, I’m learning that size and shape do matter. Still for the price and the size (which actually fits in a drawer since shelf space in my kitchen is at a premium), it’s darned brilliant.

I decided to put it to use in recreating a pasta dish that is near and dear to my heart. Linguine with Salami and Zucchini. Laden with cream and salami along with a generous amount of pasta, it is a tight fit (think skinny jeans) for my healthier cooking style. While I didn’t give up everything; there’s still some salami, a little pasta and I just had to include some cream, it is a lighter version of the dish.

Two good size zucchini yielded a generous 4 cups of pasta. I added about 3 ounces each of pasta and salami. I used a mixture of heavy cream and fat-free half & half. There was plenty of garlic and a bit of olive oil. This recipe feeds two or three quite nicely.The salami, zucchini and garlic sizzled together in a large fry pan that was lightly coated with olive oil.The pasta was cooked just shy of al dente.

The cream/half & half mixture was added along with the pasta.

Everything bubbled together for a few minutes until it was perfect. A generous dose of fresh ground pepper and a hint of grated Parmesan and it was ready to eat.

Zucchini Pasta with Salami and Pasta

Print Recipe

• CourseMain Dish

Servings

3

Servings 3

Zucchini Pasta with Salami and Pasta Print Recipe CourseMain Dish Servings 3 Servings 3

Ingredients

• 3 Ounces Fettucini Use any long pasta you like
• 2 Medium Zucchini Enough to make 4 cups of "pasta"
• 3 Ounces Thin Sliced Salami
• 3 Cloves Garlic Finely chopped
• 1/2 Tblsp. Olive Oil
• 1/3 Cup Cream
• 1/3 Cup Fat Free half & Half
• Freshly Ground Black Pepper To Taste
• Parmesan Cheese Optional

Servings:

Instructions

1. Cook the pasta in salted boiling water until just a minute shy of al dente. Drain and set aside. While the pasta is cooking prepare the other ingredients.
2. Using a Veggetti or spiralizer, turn the zucchini into thin ribbons.
3. Stack the salami slices and cut into very thin strips.
4. Heat a large fry pan. Add the olive oil and swirl to coat the bottom of the pan. Combine the zucchini, salami and garlic in the pan and cook stirring occasionally 5 - 7 minutes. The zucchini should be tender, the salami should be a little frizzled, and the garlic should smell wonderful.
5. Add the cream and half & half to the pan and continue to cook another 5 minutes or so. The sauce should thicken slightly.
6. Add the cooked pasta and cook until the pasta is heated through and the mixture is bubbly and fragrant.
7. Add the freshly ground pepper to taste and spoon into individual pasta bowls. Sprinkle with Parmesan cheese if desired, and serve.

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I’m sure I’ll be creating more “pastas” with my Veggetti. The lighter dishes that result are fun to make and eat. They are also healthier and definitely not light on the love.