Amazing "pasta" recipe

Pandora wrote:

I'm wondering about the courgette/eggplant/zucchini. Is it sliced,
diced, whole? Why is he calling it "pasta" -- should it be julienned
like spaghetti, or flattened and sliced like linguini?

I didn't understand

Hello Lovely Pandora in Lovely Italy! There's a step missing in the
instructions. Let's pretend I have a whole zucchini fresh from my
garden here. What do I do to it before I put it in the oven?

"Bailey Legull" ha scritto nel messaggio
oups.com...
Pandora wrote:

I'm wondering about the courgette/eggplant/zucchini. Is it sliced,
diced, whole? Why is he calling it "pasta" -- should it be julienned
like spaghetti, or flattened and sliced like linguini?

I didn't understand

Hello Lovely Pandora in Lovely Italy! There's a step missing in the
instructions. Let's pretend I have a whole zucchini fresh from my
garden here. What do I do to it before I put it in the oven?

ROTFL and thank you for the lovely!
Rhe answer to your question is simple: you can eat it like it is

--
Kisses
Pandora

"Bailey Legull" wrote in message
ups.com...
What are chilli flaked?

Also assuming 'two rashers of bacon' are two slices of bacon???

I'm wondering about the courgette/eggplant/zucchini. Is it sliced,
diced, whole? Why is he calling it "pasta" -- should it be julienned
like spaghetti, or flattened and sliced like linguini?
======================
I suppose you could use spaghetti squash for this recipe if on a diet.

itsjoannotjoann wrote:
Pandora wrote:
What are chilli flaked?

--
I'm assuming he/she is talking about chili pepper. It's HOT pepper
flakes. And this 'recipe' really sounds quite unappetizing, too.

Also assuming 'two rashers of bacon' are two slices of bacon???

From Webster's Dictionary:
rasher: a thin slice of of bacon or ham broiled or fried: also: a
portion consisting of several such slices

snips
Australian Chilli Flakes= American Chili flakes

That always looks so wrong to me.
You always have me as an interpreter Pandora!!!
IMHO Dried Chillis I presume is what she means - I know you like things
"hot"!!

ha scritto nel messaggio
oups.com...

itsjoannotjoann wrote:
Pandora wrote:
What are chilli flaked?

--
I'm assuming he/she is talking about chili pepper. It's HOT pepper
flakes. And this 'recipe' really sounds quite unappetizing, too.

Also assuming 'two rashers of bacon' are two slices of bacon???

From Webster's Dictionary:
rasher: a thin slice of of bacon or ham broiled or fried: also: a
portion consisting of several such slices


So rashers=slices. Thank you for the help!

--
Kisses
Pandora

King's Crown wrote:
This sounds really good to me. I'd use 2 slices of bacon cooked and crumbed
into the sauce. I just put it through my cooking program and it's very
Weight Watcher friendly at 3 points a serving if one makes an adjustment
with the bacon and uses the cheese sparingly.

Lynne

What size serving? 1C. ? I would just leave the bacon out and use
low-fat parmesan.

-L.

Pandora wrote:
"Bailey Legull" ha scritto nel messaggio
ups.com...
What are chilli flaked?

Also assuming 'two rashers of bacon' are two slices of bacon???

I'm wondering about the courgette/eggplant/zucchini. Is it sliced,
diced, whole? Why is he calling it "pasta" -- should it be julienned
like spaghetti, or flattened and sliced like linguini?


I didn't understand
Pan

Ooops sorry - using a vegetable peeler, you make the courgette/zucchini
into long tagliatelle/fettucine-like strips.

But you could just do it on slices if that was too fiddly.

And as others have mentioned, spaghetti squash would work great too.

"secretdubai" wrote in message
oups.com...
I just made this, and it was so amazingly tasty it would be great for
low-carbers and "normal"(!) people alike, so thought I would share.
You can adjust pretty much any of the ingredients to lower/raise the
carb and calorie content (eg if you want less bacon, or more
courgette/zucchini "pasta"). The cheese and chilli are optional.

COURGETTE/ZUCCHINI PASTA AMATRICIANA

(serves 1, easily expandable)

1 cup of courgette/zucchini
Dry chilli flakes (or fresh chopped if you prefer)
1/4 cup chopped onion
2 rashers of bacon, chopped into pieces
1/2 can chopped stewed tomatoes
Dash olive oil
Freshly ground black pepper
Freshly grated parmesan or pecorino

1, For the courgette/zucchini "pasta":
Put it in the oven on a low heat, for 5-10 minutes. You could also
boil/steam/microwave it, but I chose the oven to dry it out a little,
as it is very moist.

2. For the sauce:
- saute the onions until they start to go tranparent
- add the bacon and chilli flakes, stir until the bacon is cooked
through
- add the chopped tomatoes and black pepper
- cook for a few minutes until heated through, don't allow it to over
boil/burn

3. Finale
- Pour the sauce on top of the "pasta"
- Add the grated cheese, more black pepper if you wish
- Eat, enjoy!

According to Fitday.com, this has 613 calories (111 come from the the
cheese, 423 from the bacon, so that's what to reduce if you're calorie
counting). It has 20 carbs, five of which are fibre, so 15 net carbs
(7 carbs come from the courgette/zucchini, 9 come from the canned
tomatoes, 1 from the cheese, 3 from the onions). It has 51g of fat,
all of which comes from the cheese and bacon, so this is not really a
low-fat diet suitable recipe.


Along these same lines: My mother used to make zucchine "ravioli." She
would layer slices of zucchini instead of ravioli pasta. Once baked, it
looked and tasted amazingly like the "real thing." I don't even remember
why she came up with this concoction because it was years ago -- long before
low-carbing had come into vogue, and no one in our family had diabetes (at
that time). My father was a heart patient, so it may be that that was the
basis of her idea.

MaryL

"MaryL" -OUT-THE-LITTER wrote in message
news:5t0Ag.1573$W01.208@dukeread08...


Along these same lines: My mother used to make zucchine "ravioli." She
would layer slices of zucchini instead of ravioli pasta. Once baked, it
looked and tasted amazingly like the "real thing." I don't even remember
why she came up with this concoction because it was years ago -- long
before low-carbing had come into vogue, and no one in our family had
diabetes (at that time). My father was a heart patient, so it may be that
that was the basis of her idea.

MaryL


CORRECTION: Ooops, sorry. She made "zucchini lasagna," *not* ravioli!

MaryL