Hi loves! It’s been a while, no I didn’t fall off the face of the earth. Since my bachelorette party I’ve been a little under the weather. Two Mondays in a row of sore throat and sinus pain…I hate being sick. It interferes with my ability to be in the kitchen! Darn it! And that’s the worst part of all!
However, when I have a Secret Recipe Club post coming due nothing can keep me down! Plus the website I was assigned to, A Vegan Obsession, had some really healthy, flavor, delicious dishes on her site. Being gluten and sugar-free sounded pretty good right about now. I figured a healthy meal couldn’t be bad!
I had chosen a bunch of different recipes, like the butternut squash gnocchi, zucchini fries w/ lemon aioli, harvest berry almond torte…I could go on. As you can tell I was at no shortage of amazing recipes to go from. (That’s part of what’s so great about The Secret Recipe Club, you get to go to a wonderful blog that you had never ventured before and find some amazing new recipes to try! Anywayyyy, back to my story…) Then I went back to the blog, after bookmarking a ton of The Vegan Obsession’s recipes and the latest post was up — Zucchini Pasta Salad w/ Almond Alfredo Sauce — MMmmm!
Sounded amazing and I could not wait to try it, plus she made the dish look so pretty! Now I must say I had a couple changes. I’m not a fan of raw food so my zucchini was quickly sauteed in a pan, just to make it a little softer. I made ribbons instead of juliennes with my Kitchen Aid, and my sauce was simple – salt, pepper & parmesan cheese. Yum!
It may sound like I’m way off from the original recipe but I would have never tried this if it hadn’t been for A Vegan Obsession. And I have to tell you it will definitely be made again! It got the stamp of approval from my future hubby. There is certainly nothing wrong with going vegan every now and then! Thanks India-leigh!
Parmesan Zucchini Pasta
adapted slightly from A Vegan Obsession
1 summer squash
2 tablespoons olive oil
1/4 cup grated parmesan cheese
Using a peeler, peel ribbons from the zucchini and summer squash, turning with each peel. Once you get to the seeds, stop & discard – the seeds will not be used.
In a large saute pan heat up 1 tablespoon of olive oil on medium heat. Add half of the zucchini & summer squash ribbons. Saute for about 2-3 minutes, tossing, until the ribbons are just translucent but not browning. Add about 1/2 teaspoon (or more to taste) and some fresh cracked pepper. Remove from pan (to a bowl or serving dish) add the other tablespoon of olive oil and let heat up. Add the rest of the zucchini & summer squash ribbons and cook as you had the first batch, seasoning as you cook.
In the serving bowl add the grated parmesan cheese and toss lightly to combine and disperse the cheese. Top with a little extra fresh cracked pepper. Serve while hot!