Paleo Pasta Variations – Zucchini, Sweet Potato & Spaghetti Squash
Have your pasta and eat it too! We all love a good spaghetti, pesto pasta or alfredo dish. These “pasta” variations made from veggies are easy and delicious.
1. Wash and dry the zucchini. (Estimate 1-2 zucchini per person)
2. Cut off the ends.
3. Stabilize the zucchini by holding the top with your fingers and setting the bottom on a damp paper towel (this will keep it from sliding around).
4. Using a veggie peeler, carefully peel zucchini into fettucine-size strands – rotating as you peel. Stop peeling when you get to the center seed flesh.
5. Heat a teaspoon of coconut oil in a skillet over medium heat.
6. Add zucchini strands and saute for 3-5 minutes. Just until soft.
Serve immediately with Paleo Pesto or just olive oil and lemon.
1. Preheat oven to 400 degrees.
2. Cut squash in half lengthwise and remove seeds.
3. Drizzle flesh with olive oil and sprinkle with sea salt.
4. Place flesh side down on a baking sheet.
5. Bake for 30-40 minutes or until flesh starts to peel off easily with a fork.
6. Remove from oven, let cool slightly, and use a fork to scrape out all flesh.
Serve immediately with spaghetti sauce and meatballs or just butter.
Sweet Potato Noodles
1. Wash and dry the sweet potato. (Estimate one potato per two people)
2. Peel the sweet potato and cut off one end.
3. Stabilize the potato by holding the top with your fingers and setting the bottom on a damp paper towel (this will keep it from sliding around).
4. Using a veggie peeler, carefully peel the sweet potato from top to bottom in one solid movement – rotating as you peel.
5. Heat a tablespoon of butter in a skillet over medium heat.
6. Add sweet potato strands, sprinkle with sea salt, and saute for 5-7 minutes. Just until soft.
Serve immediately with pasta sauce of your choice. We use Paleo Ponchartrain over Tilapia.