The great thing about this recipe is that you are cutting down on the carbs because half the pasta is actually raw zucchini strands. It is half the calories, so you can eat twice as much. That’s how that works, right?

  • 1 green zucchini
  • Pasta enough for 2 people
  • Parmesan cheese
  • Truffle oil (I used white, but I guess black could work as well)
  • Freshly ground pepper

Slice the zucchini with a vegetable peeler. This allows for even and thin slices. Then cut the slices to look like linguini, cut thinner if you are using spaghetti.

 

Cook pasta according to the directions on the package. If you made your own pasta, well la-di-dah, look at the culinary showoff. Cook that pasta according to your recipe.

Drain pasta, leaving a little bit of the cooking water in the pot. About 1 tablespoon. Combine the pasta and the sliced zucchini in the pot. This allows the zucchini to heat up.

Place in a bowl and top with truffle oil, black pepper, and grated parmesan cheese.

So… ya… that’s it. I feel like I need to keep talking here so it sounds like a real recipe. You know what I mean. Making the directions section longer so that it looks like a genuine dish. I guess I can talk about the fact that I ate all of the pasta I made. Even though the recipe specifies that it is for two people. Don’t judge me, you’re a glutton. OK I think we are good on length. Enjoy !

Full Disclosure: I did not have parmesan during the making of this dish, so I used Grana Padano. Furthermore, as usual, I was way too excited to use truffle oil and I over did it. I’m not very good with subtle flavors.

Raw Zucchini on Linguini
 
The great thing about this recipe is that you are cutting down on the carbs because half the pasta is actually raw zucchini strands. It is half the calories, so you can eat twice as much. That's how that works, right?
Author:
Recipe type: Pasta
Cuisine: Fake Italian
Ingredients
  • 1 green zucchini
  • Pasta enough for 2 people
  • Parmesan cheese
  • Truffle oil (I used white, but I guess black could work as well)
  • Freshly ground pepper
Instructions
  1. Slice the zucchini with a vegetable peeler. This allows for even and thin slices. Then cut the slices to look like linguini, cut thinner if you are using spaghetti.
  2. Cook pasta according to the directions on the package. If you made your own pasta, well la-di-dah, look at the culinary showoff. Cook that pasta according to your recipe.
  3. Drain pasta, leaving a little bit of the cooking water in the pot. About 1 tablespoon. Combine the pasta and the sliced zucchini in the pot. This allows the zucchini to heat up.
  4. Place in a bowl and top with truffle oil, black pepper, and grated parmesan cheese.
  5. So... ya... that's it. I feel like I need to keep talking here so it sounds like a real recipe. You know what I mean. Making the directions section longer so that it looks like a genuine dish. I guess I can talk about the fact that I ate all of the pasta I made. Even though the recipe specifies that it is for two people. Don't judge me, you're a glutton. OK I think we are good on length. Enjoy !
  6. Full Disclosure: I did not have parmesan during the making of this dish, so I used Grana Padano. Furthermore, as usual, I was way too excited to use truffle oil and I over did it. I'm not very good with subtle flavors.