Zucchini "Pasta" :: Italian Style

I decided to make a very traditional Italian appetizer into a "pasta" dinner. It is so easy and quick, so fresh, so delish and much healthier than traditional linguini.  


This recipe is wonderful as a side dish, quick lunch or even with real wheat pasta as a healthy topping.

I ate it for breakfast, but then again, I'm not your average eater. {wink}

You'll also notice that I'm using a spiralizer {that funny looking white machine}. It's $35 or less and can be used for potatoes, squash, carrots, jicama, apples, you name it! I'm going to be sharing a carrot salad recipe soon and potatoes as well {all using the spiralizer so I'd suggest you get one on Amazon}. It's so fun to watch the veggies turn into long strands of hair. Kids think it's so fun and love to be the ones that get to turn the handle. 

If you do not have a spiralizer, you can use a good carrot peeler to create a similar, but wider, noodle. 



2 medium zucchini

1/4 tsp truffle infused oil

1 tsp olive oil

sea salt & pepper to taste

parmesan cheese, shaved or grated

1/2 small lemon, squeezed {optional}

Using a spiralizer, make noodles with your zucchini. Add the rest of the ingredients and toss the salad until it's well coated. It's ready to eat after a few minutes of soaking/marinating.

note: You don't have to add lemon. Try it first without the lemon and see if you need it. I liked it both ways. 

If you don't like dairy, add lemon juice and some chopped walnuts or avocado.