Ma's Personal Health Blog 16: Low carb 'fettucine'

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   It's September, and the garden is bursting with zucchini, summer squash, peppers, eggplants, carrots, oregano, rosemary, thyme and basil, all crying out to be made into delicious Italian food. What's a poor gourmet to do?  Well, what I really enjoy is the amazing 'Spaghetti Indiano' sauce we create at the ashram, or the delicious pesto made from our basil. So instead of subjecting myself to a pasta carb load, I've been making raw zucchini fettuccine. First peel the zucchini. Discard the peel and then keep going with the peeler, creating fettucine-like strips. Put the strips in a bowl and sprinkle liberally with salt. Toss to mix in the salt, cover and leave for at least an hour. Rinse thoroughly in a colander to wash off the salt, pat dry with paper towels, toss in olive oil and there's your pasta. You could warm it gently but I usually have it a room temperature with hot spaghetti sauce. This is also a great way to use overgrown zucchini.
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    This page contains a single entry by Alakananda Ma published on September 13, 2012 8:29 PM.

    Ma's Personal Health Blog Part 15: The Importance of Excellence was the previous entry in this blog.

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