Here is a wonderful spin on pasta in our Parnu Spiralized Zucchini Noodles. These look like any pasta noodles, but they are made with a ‘spiralizer’ attachment to many common kitchen slicers. Using the ‘spiralizer’ attachment, zucchini becomes a super low-calorie, low-carb Keto-Friendly version of pasta! And zucchini is incredibly healthy of course. Zucchini is a summer squash which can reach up to a few feet in length, but is usually harvested immature at just 6 to 10 inches. Along with certain other squashes and pumpkins, it belongs to the species Cucurbita pepo. In a culinary context, zucchini is treated as a vegetable; it is usually cooked and presented as a savory dish or accompaniment. Botanically, zucchinis are fruits, a type of botanical berry called a "pepo", being the swollen ovary of the zucchini flower. Zucchini, like all squash, has its ancestry in the Americas. Zucchini also provides you with lutein and zeaxanthin, two phytonutrients that belong to the carotenoid family, which is the same nutrient family that includes beta-carotene, a source of vitamin A. Lutein and zeaxanthin promote healthy eyesight. The American Optometric Association notes that intakes of at least 6 milligrams per day can reduce your risk for age-related macular degeneration, an eye disease that causes blindness. A cup of chopped zucchini provides 2.6 milligrams of lutein and zeaxanthin, or 43 percent of this intake goal.

Onward to cooking our fantastic Parnu Spiralized Zucchini Noodles:

Parnu Spiralized Zucchini Noodles:

Ingredients:

6 medium zucchini
2 oz Parmesan cheese, cut into chunks
1 clove of garlic
1/4 tsp salt
1/4 tsp pepper
1/8 tsp red hot chili pepper flakes or cayenne
1 cup of slightly packed fresh basil leaves
1/4 cup extra virgin olive oil
Fresh basil, sea salt and mixed peppercorns for garnish

Preparation:

• Heat 2 TBSP the olive oil in a pan, add sausage, and brown all sides. Mix in the tomato, garlic, onions, and bell peppers, stirring until cooked then put those aside.
• Using a Spiralizer attachment for your kitchen slicer, make noodles out of the zucchini.
• In a food processor, add the cheese, garlic, salt, pepper and chili pepper. Pulse until fine.
• Add the basil leaves and pulse. Pour the olive oil into the feed tube slowly and pulse. Place the zucchini noodles in a large serving bowl.
• Add the pesto and toss until all the noodles are coated. Top with some fresh basil, serve with small bowls of sea salt and mixed peppercorns for garnish.