I have never understood low carb…Carbohydrates are delicious, fuel your body, and raise serotonin levels (make you happy). The only food I love more than carbohydrates is sugar-which incidentally makes up carbohydrates.
If I didn’t pay attention to what I ate, 90% of what I ate would be carbs- namely pasta. I could eat pasta for lunch, dinner, and leftover pasta fro breakfast. I do try to get the other food groups in which is why this recipe for zucchini pasta appealed to me. It has the carbs that I love but vegetables and cheese, too! Besides that, it’s a an Ellie Krieger recipe from her new book, So Easy, and it’s pretty hard to go wrong with her recipes.
They tend to be good for you (she’s a nutritionist) in a let’s eat the rainbow (plenty of servings of brightly colored fruits and vegetables) and make the fat worth it kind of way rather than low fat, low carb, low taste kind of way.
Basically, I made the pasta al dente while cooking a few cloves of garlic in olive oil until golden. Then I added zucchini sliced into half moons to the garlic and cooking for about 7 minutes. Lemon juice went in next with some zest, salt, and pepper. Everything including the pasta was mixed together with chopped fresh mint, and grated Parmesan.