Everyone has a go-to comfort food. Some people go for burgers. Others go for pizza. For me, it’s always been pasta. Eating healthy and mostly grain-free, as I do, made comforting myself with pasta a challenge for awhile, until I discovered that I could make pasta out of almost any vegetable. Truthfully, I’m a little obsessed with my spiralizer. So, here’s a pasta recipe using zucchini instead of traditional grain-based pasta. And I’m telling you… honestly… it’s as comforting as the real thing. I can’t wait for you to try it and let me know what you think, so please comment!
As an aside, I am perfectly happy with a light dinner of mostly veggies. My son, however, is much more of a carnivore. He diced up some grilled chicken and added it to his bowl and declared it great…
I know I’ve been posting a lot of recipes with zucchini lately, but come on, have you seen all the zucchini in the markets this summer? It’s great when it works out that an ingredient that’s plentiful during a specific time of year actually is one that your body really needs at that same time. Zucchini is one of those ingredients. It cools your body off and makes you feel better during those hot days of summer. It helps your body release excess heat and it will make your mind feel more calm.
This pasta has a sauce that’s made of yogurt (or you can use kefir), which has it’s own nutritional benefits. The probiotics help your digestion, which in turn will make everything else in your body run more smoothly… everything starts with good gut health. I know I sound like a commercial, but it’s really true.
Spiralize your zucchini (or, if you are lucky enough to live near a market that sells it pre-spiralized, feel free… I like to do it myself so I can use organic zucchini)…
Cook onions and garlic in a little oil until they are beautifully caramelized and sweet and sprinkle with some aromatic spices and lemon…
Pull the onions out of the pot and heat the zucchini very briefly…
Put the warm zucchini in a bowl and top with the caramelized onions and yogurt. This is the grass-fed kefir I saw in the store, so I tried it. Normally, I only buy full-fat yogurt because the reduced fat stuff is too processed, but I wanted to try this, and it tasted good (I’ll have to look more into the processing of it)…
After you put big dollops of your yogurt on top, sprinkle with fresh parsley and mint…
This is so amazing! Enjoy!
Zucchini Pasta With Creamy Yogurt And Caramelized Onions
recipe inspired by: saveur.com
2 medium zucchinis, spiralized
4 garlic cloves, minced
2 medium yellow onions, sliced
3 Tbs extra virgin olive oil for onions, plus 1 Tbs if needed for zucchini
sea salt and black pepper to taste
small pinch of cinnamon
small pinch of nutmeg
small pinch of cumin
small pinch of cardamom
zest and juice of 1/2 a lemon
1-1/2 cups grass-fed plain yogurt or kefir
1 Tbs chopped fresh mint
1 Tbs chopped fresh parsley
Additional extra virgin olive oil to drizzle on top of finished dish
Heat 3 Tbs oil in large pan. Add onions and garlic and cook over medium heat, stirring often, about 25-30 minutes or until the onions are nicely browned and caramelized. Stir in the cinnamon, nutmeg, cumin, cardamon, lemon juice and zest, and salt and pepper to taste. Remove the onions from the pan and add the zucchini, using the remaining 1-Tbs of oil if needed. Quickly stir the zucchini for about a minute until it is warm.
Put the warm zucchini in individual bowls. Top with onions and yogurt. Sprinkle with mint and parsley. Drizzle with additional olive oil. Enjoy!