Gluten Free Pasta Dinner With FRESH ZUCCHINI Noodles

I was given a great vegetable spiraling device by a co-worker. I love using it to make zucchini ribbons to add to a dish of pasta. The zucchini spirals can be the stand-alone noodles for this dish, or you can also add gluten free pasta along with the zucchini ribbons for a heartier meal.

This dish can be made with the ground meat of your choice, sausage of your choice, or a marinara sauce. Adding crushed red pepper would add some heat to the dish while adding some carrots to the sauce would add a sweeter flavor.

Sauce Base Ingredients:

1 LB ground meat

6 cloves of garlic depending on size

2 inches of a leek or 1/2 a medium onion or 2 shallots

2 to 3 cups of a homemade pasta sauce or jar or pasta sauce

Instructions:

Sautee the garlic, leek, and ground meat in a pan until the meat is nearly cooked through. Stirring as you do so that the meat does not form clumps.

Add sauce, stir, cover, and reduce heat to low.

Pasta:

1 zucchini (I used one about two inches in diameter and about 10 inches in length)

2 cups of gluten free pasta (I used elbows for this recipe)

Instructions:

Bring a quart of water to a boil and add gluten free noodles

Cook about 1/2 the recommended time then add the zucchini ribbons to the boiling water (about 2-3 minutes). 

Check the pasta 2-3 minutes shy of the suggested cooking time – check to see if they are “done” to your liking.

Remove, drain in a colander, and serve.

Serving Suggestion:

Top with roasted vegetable such as crookneck squash or bell pepper

Top with grated parmesan (imported from Italy if you can find it in your store)