If you read my post about my gluten free journey, you know it wasn’t an easy one for me. When I found out- I first cried for the demise of my long lasting relationship with carbs, then I threw away everything in my pantry that had gluten, then I started to find alternatives for my fave foods.
Bagels were replaced UDI’s gluten free bagels, burritos were replaced with these bad boys, and pasta was replaced with corn pasta or spaghetti squash. The corn pasta never did it for me cause it always turned out gooey , & although my spaghetti squash recipe is bomb, I still wasn’t fully satisfied.
…until I stumbled upon a recipe for zucchini pasta. I gave it a try and…wow. Holy sh*t this stuff was amaze. Check out my customized recipe for a skinny/raw/ridiculously good zucchini pesto pasta. You can thank me later.
P.S. Be sure to check out my “You Can’t Believe it’s not Ice Cream” post as well! It’s a good one.
+ 3 zucchinis (this is enough for 2 peeps).
+ Artichoke hearts
+ Cherry tomatos (organic is best)
+ Sun-dried tomatoes
+ Olive oil
+ 1. Using a peeler, peel your zucchinis. You can also use a spiralizer if you want thinner noodles, but it’s really not needed.
+ 2. Cook your zucchini in a pan with olive oil till they are soft and noodle-like.
+ 3. Mix in your pesto in the pan (to warm it up).
+ 4. Add in the sun-dried tomatos & artichokes.
+ 5. Top off with some parmesan cheese and fresh squeezed lemon.
TaDah! Get ready to be wowed ;).