Zucchini Pasta
Source the Low Carb Cookbook
March 03, 2005
Serves 2
Per Serving
Protein: 20.7 g
Fat: 36.8 g
Carbohydrate: 11 g
Ingredients
4 small zucchini
2 tablespoons olive oil
1 large garlic clove, pressed
1 (14 ½-ounce) can diced tomatoes, preferably Muir Glen
1 teaspoon oregano
½ pound cooked Italian sausage links, cut up
Salt and pepper
Several leaves of fresh basil, torn
½ cup grated Parmesan cheese
Instructions
Slice the unpeeled zucchini into ribbons, using a vegetable peeler and turning the squash as you go. Put 1 tablespoon of the olive oil in a sauce pan over medium heat; when it’s warm, add the pressed garlic. Sauté briefly, then add the tomatoes and oregano. Let the sauce simmer uncovered for a few minutes.
Meanwhile, heat the remaining tablespoon of oil in a wide skillet; when it’s hot, add the zucchini. Stir for several minutes until the zucchini is soft and the edges are clear. Add salt and pepper to taste, then mix in the sauce. Add the sausage and stir well. Stir in the basil and transfer to a serving dish. Scatter the Parmesan over the top.
