MEDITERRANEAN ZUCCHINI NOODLES WITH SARDINES
INGREDIENTS:
- a pile of raw zucchini noodles and/or cooked spaghetti squash*
- 1 large clove garlic, crushed
- 1 generous handful of fresh parsley, minced
- 1 can sardines packed in olive oil (I like Crown Prince.) — Do not drain the oil!
- salt, pepper, crushed red pepper flakes, to taste
DIRECTIONS:
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To make zucchini noodles:
You need a julienne peeler like this or this. Julienne the zucchini and place in a colander or wire strainer. Toss generously with salt until the strands are lightly coated. Allow the zucchini to sit for 20-30 minutes to remove excess water. Rinse with running water, drain well, and pat dry with paper towels. At this point, you can store them in the fridge ’til you’re ready to eat them, or move right into cooking them. To cook, just quickly sauté in a dry pan for 3-5 minutes until they’re hot and tender, but not mushy.To roast spaghetti squash:
Cut squash in half lengthwise and remove the seeds. Place on a baking sheet and sprinkle 3 tablespoons of water around it. Roast in a 375F oven for 30-40 minutes. Allow to cool until you can handle it, then use a fork to shred the squash into noodle-y strands. Store in the fridge until you’re ready to eat it.This article is by; https://meljoulwan.com/2012/09/13/weirdly-awesome-awesomely-weird-dinner/
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