Zucchini Pasta

In addition to traditional cancer treatments, I keep my body healthy and healing through a low sugar/carb, high vegetable diet.  But one can't be expected to eat salads all winter long...and being married to an Italian means that we need to get the occasional pasta fix.

This delicious, vegan, gluten-free pasta is very easy to make and is comforting for colder winter months.  You'll honestly be amazed at how few ingredients this has and how flavorful it is.  Trader Joe's makes organic pasta noodles from lentils, so there are less carbs, no gluten, more fiber, and way more protein than normal pasta.  This means they won't spike your blood sugar as much as traditional pasta and that they are perfect for those with gluten intolerances.  Don't worry, they taste great too.  You'll barely notice a difference.

2 tbsp Olive Oil
2 Cloves Garlic
1/2 tsp red pepper flakes
1/2 tbsp Salt
3 Medium to Large Zucchini
2 Cups (dry) Organic Lentil Pasta Noodles

Fill a pot with water and place on high heat.  Once water is boiling, add about 1/2 tbsp of salt to the pot to help flavor the noodles.  Then pour in the lentil pasta, stir and then allow to cook for 5 minutes. (Be sure to time it because these noodles will get mushy if you cook them too long).

While the water is boiling pour 2 tbsp of olive oil into a large sauté pan.  Add two whole cloves of garlic (just slightly smash them to help release the flavor) and the 1/2 tsp of red pepper flakes to the oil and cook on low heat.  Chop your zucchini and add to the pan.  Salt and pepper to taste and cook until zucchini becomes translucent.  Then remove the two cloves of garlic and throw away.

When the noodles are finished and the zucchini is cooked through, strain them and add them to the zucchini pan.  Drizzle a little more olive oil and stir to evenly combine zucchini throughout.   Serve in two pasta bowls and feast!