Author Notes
Everyone has a go-to comfort food. Some people go for burgers. Others go for pizza. For me, it’s always been pasta. Eating healthy and mostly grain-free, as I do, made comforting myself with pasta a challenge for awhile, until I discovered that I could make pasta out of almost any vegetable. Truthfully, I’m a little obsessed with my spiralizer. So, here’s a pasta recipe using zucchini instead of traditional grain-based pasta. And I’m telling you… honestly… it’s as comforting as the real thing. —sisaaacs1
Ingredients
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2
zucchinis, spiralized
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4
garlic cloves, minced
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2
yellow onions, sliced
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4 tablespoons
extra-virgin olive oil, divided
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sea salt and black pepper, to taste
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pinch
cinnamon
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pinch
nutmeg
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pinch
cumin
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pinch
cardamom
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zest and juice of 1/2 a lemon
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1-1/2 cups
full-fat, plain, grass-fed organic yogurt or kefir
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1 tablespoon
chopped fresh mint
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1 tablespoon
chopped fresh parsley
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additional olive oil to drizzle on top
Directions
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Heat 3 Tbs oil in large pan. Add onions and garlic and cook over medium heat, stirring often, about 25-30 minutes or until the onions are nicely browned and caramelized. Stir in the cinnamon, nutmeg, cumin, cardamon, lemon juice and zest, and salt and pepper to taste. Remove the onions from the pan and add the zucchini, using the remaining 1-Tbs of oil if needed. Quickly stir the zucchini for about a minute until it is warm.
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Put the warm zucchini in individual bowls. Top with onions and yogurt. Sprinkle with mint and parsley. Drizzle with additional olive oil. Enjoy! -
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