It has been months since I did Blogging Marathon. When my blog issues got resolved, the first thing I did was sign up for this BM. As I wanted to start it slow, I opted only for two weeks, but I promise, I will post interesting recipes. This week I have chosen to do Italian sauces. As you know Italian sauces go with past and spaghetti but as I am on a low carb diet, all those options are gone. I was looking for some low carb pasta options and one was zucchini pasta. If you have a spiralizer, the pasta will look genuine, but as I didn’t have oe I used my mandoline slicer. Use the zig zag blade to get pasta shaped zucchini.
As for the sauce, the first one is a really simple one. I am not sure whether to call it as a sauce, but this was in the list of Italian sauces. So I selected it. There are only three ingredients needed to make this sauce/ condiment. Parsley, garlic and lemon zest. You don’t need the juice of the lemon. I added salt and it was a mistake. Do not add salt in it because when refrigerated, the parsley started leaving water. And refrigerate it for 2-3 hours before using it in recipes. This is not cooked and so only if you like the garlic flavour use it. Else omit it and add garlic powder. I liked it when cooked, but the raw one is surely an acquired taste. Both the pasta and the sauce were full of flavour. I liked it but hubby was not very enthusiastic. But I made it only for myself so it was not a problem. I even added it to our chicken roast and it tasted yum. I guess this works good in meats rather than pasta.
Ingredients:
For The Sauce:
Parsley – 1 cup
Garlic – 2 pods
Lemon Zest from 2 lemons
For The Zucchini Pasta:
Zucchini – 1
Olive Oil – 1 tsp
Red Chilly Flakes – To Taste
Salt – to taste
Procedure:
Wash and dry parsley.
Chop it finely.
Grate garlic and add it to pars;ley.
Also zest two lemons and add it to the bowl.
Mix everything well.
Cover and refrigerate for 3 hours before using in recipes.
Use a mandoline slicer and prepare zucchini pasta. Keep it aside.
In a pan heat oil and add red chilly flakes.
Add the pasta and give a stir.
Switch off flame.
Add in salt and two tbs of gremolata.
Give it a nice stir and serve immediately.
Gremolata / Gremolada Recipe
Ingredients
- For The Sauce:
- Parsley - 1 cup
- Garlic - 2 pods
- Lemon Zest from 2 lemons
- For The Zucchini Pasta:
- Zucchini - 1
- Olive Oil - 1 tsp
- Red Chilly Flakes - To Taste
- Salt - to taste
Instructions
- Wash and dry parsley.
- Chop it finely.
- Grate garlic and add it to pars;ley.
- Also zest two lemons and add it to the bowl.
- Mix everything well.
- Cover and refrigerate for 3 hours before using in recipes.
- Use a mandoline slicer and prepare zucchini pasta. Keep it aside.
- In a pan heat oil and add red chilly flakes.
- Add the pasta and give a stir.
- Switch off flame.
- Add in salt and two tbs of gremolata.
- Give it a nice stir and serve immediately.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#86
Welcome back Gayathri! Glad to know you finally resolved the blog issues. We get zucchini pasta and few other vegetable pastas in the store and was meaning to try it for a very long time. This is a great recipe for those on no carb or low carb diet. You are motivating me to grab that zucchini pasta next time I do my groceries.
Oh this is a fantastic recipe Gayathri, wonderful that you adapted it to your diet..very nice!
Wow that lemony flavour is making me drool. Definitely gonna try this. wonderful share.
Very nice recipe…..good to see you back.
That’s one super recipe ! No carbs and healthy ! And yes welcome back !
Am happy to come back here. You are such an inspiration gayathri when it comes to following a diet and adapting the recipes without disturbing the diet. Congratulation on losing all those pounds with your paleo diet, you look stunning. Coming to the recipe zuchinni pasta with abundant flavors sounds so interesting. Looks so colorful as well. Love the way how you chose the yellow kind zucchini it looks just like pasta 🙂 Looking forward for all the low card recipes here..
Welcome back, Gayathri. Glad all the blog issues have been resolved. The zucchini pasta has been in my to-do list for a while now. The parsley sauce sounds very flavorful.
wow gayathri, just wow!! i was planning to make gremolata but was doubtful how my people will like parsley, love the flavors here, simple and stunning recipe!!!
Good to see you back Gayathri. And that is a quite a healthy recipe to start over again. Zucchini pasta is interesting
So glad all your blog issues are resolved. Garlic and lemon are my favourite flavours and this sauce with pasta would have been divine!
Welcome back Gayathri. Love to see your low carb posts and this is such a great start. Zucchini pasta sounds interesting.
Welcome back Gayatri, I love these zuccini noodles. never thought about them, I include zuccini in my meal usually. This recipe stole my heart. Bookmarked. Loved this trick to get noodle.
Good to see you back Gayathri, and this gremolata sounds absolutely prefect for a dieting people. Ultimate dish there. And this low carb version rocks.
It is so nice to have you back to blogging Gayathri. Happy that your blogging owes are all now in the past.
That is such a vibrant and delicious Italian sauce. I’m sure it will work well with roasted veggies too.
I love gremlata and what a great idea to make them with zoodles