Last, but not least, I used my julienne peeler to julienne 1 large zucchini, 3 medium yellow squash and 1 carrot into beautiful and colorful "noodle strands". I very lightly sauteed them in olive oil for 2 to 3 minutes and then added a large dollop of sun dried tomato pesto (by Mezzetta) to the skillet and tossed it all together; sprinkled with shredded Parmigiano Reggiano and served that as our side dish. I cooked my veggies al dente (a slight bite to them). It was absolutely delicious and I could not have enjoy it any more if it were "real pasta". The longer I go without eating wheat and the more ways I find to enjoy familiar favorites without it, the easier and more enjoyable it becomes. I can't imagine eating any other way. Life is sweet without wheat! I snapped a few photos of my dinner below to help give you some ideas of how simple wheatlessness truly can be. Enjoy!
|It took me about 5 minutes to make this with my favorite julienne peeler!|
|The veggies are lightly sauteed in olive oil with a touch of sun dried tomato pesto and Parmigiano Reggiano...it is a super delicious, quick and easy side dish.|
|Lightly grilling the fresh mozzarella and drizzling with infused olive oil took this Caprese salad over the top!|
|Best - pesto - ever!|