Fried Zucchini Pasta

This is relatively quick and easy pasta to make as it doesn’t require a lot of ingredients or prep. The end result is filling, robust, and the smell of fresh basil will fill not only your kitchen but also your entire home.

My recipe is an adaptation of the “fried zucchini spaghetti” recipe found in Gwyneth Paltrow’s “my father’s daughter” cookbook. I’m really excited about this cookbook. It is filled with consumer friendly recipes and isn't produced by a professional chef. It offers a large variety of foods, tastes, and textures that an amateur cook can easily learn and adapt to. I’m REALLY looking forward to using this cookbook in the future.

“This is the food I cook for my family and friends, over and over again, the food that never fails me. This book is meant to channel the ethos of my father by sharing the greatest gifts that he imparted to me. Invest in what’s real. Clean as you go. Drink while you cook. Make it fun. It doesn’t have to be complicated. It will be what it will be. - Gwyneth Patrow

Gluten Free adaptation of Fried Zucchini Pasta
(serves 2-3)

1 cup Ancient Harvest quinoa elbow pasta
1 full zucchini
½ to 1 cup of gluten free flour combination*
¾ cup of parmesan cheese (processed or fresh)
Pinch of salt
Handful of basil leaves
1 tsp vegetable oil
1/3 cup vegetable oil
1TBSP olive oil

1.     Bring a pot of water to a boil and add 1 tsp vegetable oil and pinch of salt. Cook pasta until al dente.

2.     Cut zucchini into even slices. Heat 1/3 vegetable oil in medium skillet.

3.     Use GF flour to coat zucchini slices (front & back) and place as many slices as possible into the heated oil skillet. Cook until both sides are golden brown and remove from skillet. I suggest placing a paper towel on a plate to soak up any extra oil that may remain on the zucchini.

4.     Mix pasta, zucchini, ¾ cup of Parmesan, 1 TBSP olive oil, and basil leaves in a large serving bowl.

5.     Great served hot or cold. Enjoy.

*gluten free flour combination used in this recipe:
2/3 cup of Bob’s Red Mill all purpose flour (gluten free mix)
½ cup of Bob’s Red Mill quinoa flour (gluten free)