To start, this is not pasta and will not ever be pasta. It is lovely and light and beautifully summertime, but really- there’s no fooling ourselves in the delicious department. None of us will eat this thinking we’re at our Nana’s house being nurtured by meatballs and garlic bread.
So here’s the reason why using thinly grated zucchini and summer squash as your faux-pasta is refreshing: It’s just the vehicle, the SUV in size, for your favorite sweet tomato sauce. It’s a way to ensure that your sauce is drenching a heaping pile of something rather than one cup of cooked spaghetti.
For us volume eaters, it’s satisfying. For those of us who want a bowl of sauce and meatballs more than any.
Try subbing thinly stranded zucchini and summer squash for spaghetti once in a while when you’re looking for a lighter, lower calorie meal. Spaghetti squash also works, though I find it can be a bit more watery.
Soften the strands by gently steaming them in a covered pot filled with half an inch of water for two minutes, just until they’ve begun to wilt and are warm to the touch. Drain well before adding your sauce. Alternately, you could lightly saute the zucchini in a pan with a little olive oil and minced garlic for better flavor. Eating the vegetable strands raw with hot marinara sauce is also perfectly fine if you’re into that slightly crisp texture.
Top with your favorite marinara or try my family’s famous sauce and meatballs: PJ’s Meatballs and Sauce
Thoughts on pasta alternatives? Worthwhile or weird?