Zucchini Pasta??? Oh yeah! Get Your Pasta & None of the Carbs!

Zucchini (spaghetti) with roasted tomatoes - all from the garden

Holy Hell, I have a favorite new kitchen tool! It’s a julienne peeler and I just made an AWESOME Zucchini pasta dish with it!

Here’s the thing I LOVE pasta!!! I’ve been asked before what would be the one thing that I could eat as my last food or the only dish I had on an deserted island, and to that I reply a resounding “pasta!” I could get lost and swim in a vat of pasta! Can you tell I love pasta? Sad part is, pasta does not love me or my ass. That’s right, I said it, my ass. Genetically, as a puerto rican american woman, I am predisposed to having junk in the trunk. And as long as it does not get out of control, I really don’t mind 😉 (Think J. Lo here 😉 )

Now, back to the zucchini pasta. I think I may have found my solution! YAY! The other day, I made a Zucchini Pasta, made simply with zucchini, no flour at all, with roasted tomatoes, onions and garlic! You can stop drooling now! It was SO good, and got rave reviews. Best part, it’s so good for you, you won’t feel bloated and it won’t go straight to your butt or hips! It’s also worthy of a cleansing dish during one of my detox cleanse programs, but I am going to give you the recipe right here, and right now.


1 large zucchini (or 2 medium)

1 large onion sliced

1-2 large cloves of garlic

2-3 cups of mixed tomatoes (I used a mix of grape, sun gold, yellow pear, mini heirlooms, romas, whatever was ready in my garden)

2 Tablespoons extra virgin olive oil

sea salt to taste


~cut zucchini into quarters and julienne with my new favorite tool shown above in picture

This is what it should look like when done.

Pretty, right?

~next roast tomatoes by coating with olive oil and sea salt – roast at 425 degrees for 20-30 minutes (keep checking on them and tossing around)

you can roast them with the onions & garlic, or saute them separately and then toss together.

My roasting tomatoes

~Once done, tomatoes will break down, mix with onions and garlic and spoon over zucchini pasta.

You can thank me later!

Seriously, I brought this over to a friends house the other day, and got great reviews. I did not miss the “pasta” at all! Best part, the majority of this dish, came straight from my garden.

Please try this out and let me know what you think!

Big love,

P.S. Found the julienne peeler at Whole Foods Market


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