Post by SugarBane on Jan 26, 2004 18:45:55 GMT -5
PASTA SQUASHTA
2 ZUCCHINI OR YELLOW SQUASH PER SERVING.
DON'T TRIM OFF THE ENDS, YOU WILL NEED THEM TO HOLD ON TO. USING A VEGETABLE PEELER, PEEL A LONG STRIP OFF, FROM END TO END. TURN SLIGHTLY AND PEEL MORE. FLIP IT AROUND THE OTHER WAY EVERY SO OFTEN, SO YOU CAN KEEP HOLDING ON. KEEP ON PEELING UNTIL YOU CAN'T PEEL ANYMORE. PUT THE PEELINGS INTO A FRYING PAN OR SAUCE PAN. ADD A PAT OR TWO OF BUTTER AND A LITTLE WATER, ABOUT A TSP OR SO FOR EACH SQUASH YOU ARE COOKING.
COOK BRIEFLY UNTIL IT'S THE CONSISTENCY OF FETTUCCINI. TOSS WITH SOME PARMESAN AND SERVE HOT.
VARIATIONS:
INSTEAD OF BUTTER AND PARMESAN, ADD SEVERAL TBSP OF "FIVE BROTHERS" OR OTHER PREPARED ALFREDO SAUCE. TOP WITH GRATED PARMESAN AND FRESHLY GROUND PEPPER. WORKS WELL WITH SPAGHETTI SAUCE TOO.
Contains 7.5 CARBS for the entire batch.
2 ZUCCHINI OR YELLOW SQUASH PER SERVING.
DON'T TRIM OFF THE ENDS, YOU WILL NEED THEM TO HOLD ON TO. USING A VEGETABLE PEELER, PEEL A LONG STRIP OFF, FROM END TO END. TURN SLIGHTLY AND PEEL MORE. FLIP IT AROUND THE OTHER WAY EVERY SO OFTEN, SO YOU CAN KEEP HOLDING ON. KEEP ON PEELING UNTIL YOU CAN'T PEEL ANYMORE. PUT THE PEELINGS INTO A FRYING PAN OR SAUCE PAN. ADD A PAT OR TWO OF BUTTER AND A LITTLE WATER, ABOUT A TSP OR SO FOR EACH SQUASH YOU ARE COOKING.
COOK BRIEFLY UNTIL IT'S THE CONSISTENCY OF FETTUCCINI. TOSS WITH SOME PARMESAN AND SERVE HOT.
VARIATIONS:
INSTEAD OF BUTTER AND PARMESAN, ADD SEVERAL TBSP OF "FIVE BROTHERS" OR OTHER PREPARED ALFREDO SAUCE. TOP WITH GRATED PARMESAN AND FRESHLY GROUND PEPPER. WORKS WELL WITH SPAGHETTI SAUCE TOO.
Contains 7.5 CARBS for the entire batch.