Zucchini Pasta

So in my quest for clean eating, I'm finding that I really don't miss white breads all that much. But I do miss a good pasta dish. I decided to try and find something that would give me the taste and texture of pasta, but without all the refined sugars and starches. Did y'all know you could make pasta out of a gorgeous zucchini?? I may be late to the party, but I am all up in it now. All you need is a zucchini, some olive oil, a little salt and pepper to taste, a saute pan, and a vegetable peeler. The peeler I linked was found at Target this past weekend. It has three different blades so you can use it on all kinds of different produce. I used the julienne blade for this dish to get fatter peels of the zucchini. I think I lied and told my bestie it was $10. The website shows it as costing $14.99, and it's worth every penny. 

I simply started grating the zucchini down over a cutting board, and then scraped all the "pasta" pieces into a mixing bowl when I was finished. I put a large saute pan over medium heat, and put between 1 and 2 tablespoons of olive oil (really depends on how much you want) into the pan. I shook a little seasoning salt (Tony Cachere's of course!) into the bowl of, mixed it up, and then poured into the saute pan. I would cook anywhere between 3-5 minutes depending on how soft you want the pasta. 

It was so good! I had some leftover chicken breasts, so this made the perfect chicken and pasta dish. It really made enough for two servings, so I saved the rest to try tonight. I'm not sure how it holds up on the second day, but I'm sure I'll still gobble it up. I can't wait to try it with shrimp or fish this weekend.

Ingredients:

1 zucchini

1-2 tablespoons Olive Oil

Salt & Pepper to taste