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Zoodles with Pink Sauce
I didn't know this before because I come from a country with tropical weather, but during winter time your body naturally craves more carbs and the reason why is simple... Your body produces heat when is metabolizing food.
I heard this explanation on my first winter in CT and to be honest, I thought it was a myth. After several years leaving in the Northeast I can give you my word for it, its true, your body craves different food when the weather is cold.
There is nothing more comforting than eating a good bowl of pasta in a winter day, and Mia LOVES pasta, but if I let her eat pasta every time she wants it could be way too much carbs for her. Zucchini noddles are a great alternative, and if you cook them right, it can be as perfect as the regular bowl of pasta.
Marinara sauce is good but it doesn't stick to the zoodles so I decided to do a pink sauce, which has more body. Of course, it is a different kind of pink sauce, I am sure your family will love it.
Picture from internet
What do you need?
1 Zucchini (large)
1/2 Cup part skim ricotta cheese
1/2 Cup + 2 Tbsp. Marinara Sauce
1/4 Cup parmesan cheese
Pepper to taste
What to do?
1. Wash the zucchini
2. Use the spiralizer to make the noddles. If you don't have one, no problem, use a peeler. Make the ribbons by "peeling" the zucchini starting from the top to the bottom.
3. Preheat a non-stick pan on medium low heat
4. Add the marinara sauce, ricotta cheese, parmesan cheese and the pepper (optional) and mix until it start to boil
5. Add the zucchini and cook for 2 minutes, or until the zoodles have the texture you like (don't over cook the noodles)
6. Transfer to a plate and top with more parmesan cheese
Voila!
Tips, variations & more:
A fresh salad dressed with olive oil and balsamic vinegar is the perfect side dish
