carolg
09-04-2006, 12:28 PM
I have huge zucchini in my garden and so surely will have lots of peelings to use with recipe below. With the zucchini I can also make hummus as well as raw pasta too. Alisssa may have a fettuccini version, but I found this first.
FETTUCCINI NOT ALFREDO
toprawmen
http://www.toprawmen.net/recipes/index.asp
time: 20 minutes
In a bowl, add:
5 large zucchini
2 Portobello mushrooms, diced
Peel green skin off zucchini with potato peeler and discard. Continue peeling zucchini until reaching the core and save these peelings for the pasta.
Not Alfredo Sauce
Place the following into blender:
1 clove garlic
5 vine ripened tomatoes
¼ cup water
¼ cup fresh oregano
¼ cup fresh basil
1 tablespoon fresh rosemary
2 teaspoons cayenne pepper
1 tablespoon scallions
3 tablespoons extra virgin cold pressed olive oil
1 teaspoon sea salt
Blend sauce well. Pour sauce over zucchini peelings and mushrooms.
==
I actually have all sauce ingredients, but need buy mushrooms still for the fettucini.
carolg
FETTUCCINI NOT ALFREDO
toprawmen
http://www.toprawmen.net/recipes/index.asp
time: 20 minutes
In a bowl, add:
5 large zucchini
2 Portobello mushrooms, diced
Peel green skin off zucchini with potato peeler and discard. Continue peeling zucchini until reaching the core and save these peelings for the pasta.
Not Alfredo Sauce
Place the following into blender:
1 clove garlic
5 vine ripened tomatoes
¼ cup water
¼ cup fresh oregano
¼ cup fresh basil
1 tablespoon fresh rosemary
2 teaspoons cayenne pepper
1 tablespoon scallions
3 tablespoons extra virgin cold pressed olive oil
1 teaspoon sea salt
Blend sauce well. Pour sauce over zucchini peelings and mushrooms.
==
I actually have all sauce ingredients, but need buy mushrooms still for the fettucini.
carolg