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Hi everyone!! I would love to introduce you to one of my lovely contributors!  Jessica from Army Wife To Suburban Life.  She has a great blog, is an amazing cook and I am so happy to have her here posting some of her amazing recipes!  I know you guys will love her too so check her out here —->
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Last week a dear friend and talented gardener/foodie came to visit. In addition to this homegrown zucchini, she also brought an idea on how to prepare it like pasta. After she left on Sunday I was faced with half a box of pasta and four hungry people for dinner. Instead of running out to buy more I used what I had and substituted the missing [half pound of] pasta with zucchini.

If you don’t have one of these shredder-y pasta making thingy tool you can run the zucchini through a mandolin and cut it lengthwise to make thin strips, or cut it in to thin strips the old school way, via knife. I only shredded the meat of the zucchini, and saved the seedy center for the compost.

I cooked the pasta until there were only 3-4 minutes left. That’s when I added the zucchini. Since the pieces are so thin the zucchini pasta will cook very, very quickly.

I added my usual sauce, and watched my whole family eat tons of “pasta” without suspecting any foul play. With tearful joy I announced at the very end of the meal that they just ate zucchini, not pasta. No one seemed to be as excited about this except me.

Zucchini Pasta

• 2-3 lbs of zucchini, thinly shredded or sliced twice to make a spaghetti shape
• 1/2 lb of spaghetti
• salt
• your favorite sauce

• Bring a large pot of salted water to a rolling boil.
• Add pasta.
• Stir until soft and loose.
• Cook for 7-8 minutes or until very al dente.
• Add zucchini pasta.
• Cook for another 2-3 minutes. Do NOT overcook the zucchini.
• Strain. Do not rinse unless your serving the pasta cold i.e. pasta salad.
• Add your favorite sauce and serve.

The zucchini pasta reheats well too!

For more recipes stay in touch with me, Jessica from Army Wife to Suburban Life on Facebook, Instagram, Twitter, Bloglovin‘, and Pinterest. Thanks for letting me share my recipes with you over the past few months! Have a great summer.

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