With our entire crew ill more often than not the past two weeks, we were all craving a bit of comfort food. The no-starch goal greatly encumbers this desire. We ended up with zucchini ribbon pasta with spinach, herbs, mozzarella, fresh tomatoes and lamb sausage from the farmer’s market.
- Four green zucchinis
- Pasta sauce of your choosing
- Fresh spinach
- Basil, oregano, parsley or herbs of your choosing
- Lamb sausage
- Yellow Onion
The first thing you will need to do is “ribbon” the zucchini. I used my mandolin but you can also use a veggie peeler. Cut the ends off and run it through trying to make the longest thinnest strips.
After chopping the onion and softening half of the pile in a bit of olive oil, I tossed in the zucchini, a bit more olive oil, some salt and pepper. I let it cook down, turning often and gently.
While that is cooking, I dismantle the lamb sausage, taking the lamb out of the casing and chopping the meat into smaller pieces. Back at the oven, in a separate saute pan, I heat the rest of the onion in a bit of olive oil and, once soft, add the lamb sausage. As it is browning and the zucchini softens, I chop the tomatoes, herbs and ready the spinach. Also chop the mozzarella into smaller bits…but set those aside.
This last bit will go quickly so it is good to have all of the ingredients ready and at hand.
Separating the remaining ingredients between the two saute pans, add the spinach, tomatoes and herbs and pour as much pasta sauce on the zucchini as desired. It soaks up quite a bit, so be prepared with more than you think.
Add the mozzarella chunks to the meat pan. Having more room in the pan helps the cheese melt.
Almost there! When the spinach has wilted, mix the two sets of ingredients together. Voila! Delicious sort of pasta.
I served it with freshly grated parm.