Paleo zucchini “pasta”

By Jennifer Mansfield On June 26, 2012 · 4 Comments

As many of you following a paleo diet can relate to (and as this Italian-raised girl often blogs about) the old pasta dish is one of the most commonly missed dishes in my home. I grew up on homemade pasta dishes covered in homemade sauces, used as a base for lasagna and nestled in between fresh mozz and ricotta cheeses as a baked ziti. So when I found out I had to give up pasta, I felt sad and a bit scared; scared of never enjoying my old favorites again.

And it didn’t take long for me to hop online searching for an alternative pasta once I went paleo and kicked out all grains for good. Soon I discovered many posts about “zuchinni pasta”. Sliced lengthwise, about one-eighth-inch thick (which you can also do it with a sharp knife, but it’s easier with a mandoline), zucchini ribbons can stand in for regular pasta. (Steam them for a couple of minutes until they’re crisp-tender.)

So when we ran across this paleo, dairy free ‘pasta’ dish on All Against the Grain, we were so excited to give it a test as it meets not only our gluten free, but our paleo needs too. And as Danielle who writes All Against the Grain often does, she was inspired by a similar recipe she found online and tweaked it a bit for her own tastes.

The version we made at home was slightly different, so you can read her original post here and below for our modified version.

This tasty little treat is not only grain free, but it’s dairy free as well, and with a quick omission of the prosciutto, it’s vegan friendly too. How perfectly balanced is that? Food and health in harmony; life is good

Paleo zucchini “pasta”

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 4 servings

Serving Size: 1 plate

Paleo zucchini “pasta”

Ingredients

4 medium zucchini, peeled and sliced into thin noodles
1 cup asparagus pieces
2 tablespoons virgin olive oil
1/2 cup cherry tomatoes, cut in half
1 cup fresh chopped mushrooms
4 cups boiling water
1 garlic clove
2 tablespoons chopped basil
1/4 teaspoon salt
dash of pepper
Garnish with toasted pine nuts and fresh basil

Instructions

Steam or pre-boil the zucchini slices until they're slightly tender (about 3-4 minutes)
Heat olive oil in a nonstick pan
Mince cloves of garlic and add zucchini, asparagus and mushrooms together over medium heat until the zucchini softens but isn't mushy.
Add tomatoes and remove from heat.
Garnish with toasted pine nuts and fresh basil.

Notes

Alternate options include:

2 ounces prosciutto (omit for vegan and add 1/4 teaspoon salt) 1/2 cup frozen peas (omit if you’d like for Paleo)

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http://inspiredeats.net/dairy-and-grain-free-creamy-pesto-pasta-with-spring-vegetables/

Paleo creamy pesto zucchini “pasta”

Jennifer Mansfield (302 Posts)

Hi, I'm Jen, and I launched InspiredEats after being diagnosed with several food allergies, and battling auto-immune conditions including Hashimotos, Adrenal Fatigue, Pyroluria and vitamin deficiencies. I have overcome most all conditions by following the Paleo Diet. My hope is to help so many others like me who are suffering and don't understand how to heal. That's the meaning behind my message: Eat.Heal.Thrive.