![]() Serve over fresh or lightly sautéed zucchini noodles and you’re good to go. The marinara is hearty and rich, and includes carrots for texture and natural sweetness and lentils for plant-based protein ( nearly 17 g protein per serving!). Hold the peeler against one side of the zucchini and gently peel the zucchini into noodles. ![]() Peel the zucchini using the julienne peeler. That’s big! Just think: a flavorful, hearty, protein- and fiber-rich dinner on the table in half an hour.Īnyone can do it! Even you. Use a knife to trim off the stem end of the zucchini. This recipe comes together in 30 minutes, you guys. You can read more about the history of bolognese here. But the official recipe was not registered until 1982. Cut the ends off the zucchini, then push. Then in the 1800s, it began appearing in cookbooks from the Emilia-Romagna region of Italy. Instructions Take a box grater and place it on its side with the side with the largest grating holes on it face up. It’s thought that Ragù alla Bolognese was created in the 1700s by a chef named Alberto Alvisi. If you made a big batch, you can layer a few paper towels on a baking sheet, spread your zoodles on top, then press paper towels on top. Who knew!? But a similar dish, Ragù alla Bolognese, is from Italy and is served on noodles such as tagliatelle rather than spaghetti. After spiralizing or peeling, pat your zoodles between paper towels. ![]() 'This is a great way to serve zucchini You can top it w/ your favorite sauce, or keep it simple for an easy side dish,' says reviewer Christina. Apparently, spaghetti bolognese is not authentically Italian ( source). 01 of 23 Low-Carb Zucchini Pasta View Recipe naples34102 This recipe is as simple as it gets zucchini, olive oil, salt, and pepper.
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