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Source: The Low-Carb Cookbook by Fran McCullough |
Total Carbohydrates: 11 per serving Servings: 2 |
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Zucchini Pasta |
Prep Time: 60 Min |
4 small zucchini
1/2 pound cooked Italian sausage links, cut up
2 tablespoons olive oil
Salt and pepper
1 large garlic clove, pressed
Several leaves of fresh basil, torn
1 (14 1/2 - ounce) can diced tomatoes
1/2 cup grated Parmesan cheese
1 teaspoon oregano
1. Slice the unpeeled zucchini into ribbons, using a vegetable peeler and turning
the squash as you go.
2. Put 1 tbl of the olive oil in a saucepan over medium heat; when it's warm, add the pressed garlic. Sauté briefly, then add the tomatoes and oregano. Let the sauce simmer uncovered for a few minutes.
3. Meanwhile, heat the remaining tbl of oil in a wide skillet; when it's hot, add the zucchini. Stir for several minutes until the zucchini is soft and the edges are clear. Add salt and pepper to taste, then mix in the sauce. Add the sausage and stir well. Stir in the basil and transfer to a serving dish. Scatter the Parmesan over the top.