You know what's awesome about Summer? Everything. Tonight, I decided to make Zucchini "noodles" in a creamy non-Alfredo, Alfredo sauce. Huh? What? Let me explain exactly what it is that I do.
First, I shredded my zucchini with a "Veggetti" kitchen gadget I picked up for less than $10. I let it sit in some minced/pressed garlic, sea salt and pepper and set it aside. While that was going on, I cut up 2 ripe avocados, 2 cloves of garlic and handful of fresh basil, putting in a food processor, blending until smooth. Depending on your tastes and ripeness of the avocados, you can add little salt or extra garlic for real fun.
Next I sautéed the noodles, but only half at time as I didn't want to get them super soggy. Once I reached an ideal heat and texture (base this on your own noodle preference) I added in some sliced cherry tomatoes. Remove from heat and mix in your fugazi Alfredo sauce. The heat from your noodles will help your sauce, no need to heat on its own.
The best part? All of these ingredients found within Asbury Park's weekend farmers markets and side street stands. Italian girl problems without the guilt and I shopped local. Bam.
Based on for 2 people with some left overs, you will need:
- Depending on size about 5-6 zucchinis (get fancy & use 3 zucchinis and 3 yellow squash for added color)
- 4-6 cloves of garlic minced or pressed, depending on your taste, divided for sauce & "noodles"
- To taste sea salt, black pepper
- A generous handful of fresh basil (do yourself the favor and don't substitute this flavor for dry basil) about 4-5 leaves
- 2 ripe avocados
- 10-15 cherry tomatoes, cut in half
2 teaspoons of safflower oil for noodle light frying.
I served my "pasta" with grilled chicken but feel free to have as is or even add some shrimp.