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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
- 2 zucchinis, spiralized
- 4 garlic cloves, minced
- 2 yellow onions, sliced
- 4 tablespoons extra-virgin olive oil, divided
- sea salt and black pepper, to taste
- pinch cinnamon
- pinch nutmeg
- pinch cumin
- pinch cardamom
- zest and juice of 1/2 a lemon
- 1-1/2 cups full-fat, plain, grass-fed organic yogurt or kefir
- 1 tablespoon chopped fresh mint
- 1 tablespoon chopped fresh parsley
- additional olive oil to drizzle on top
- 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.
- Put the warm zucchini in individual bowls. Top with onions and yogurt. Sprinkle with mint and parsley. Drizzle with additional olive oil. Enjoy! -
- This recipe was entered in the contest for Your Best Recipe with Zucchini or Summer Squash