As I plan what I’m going to post on this blog the week before my wedding and the week of my honeymoon, I figured: why not inspiralize existing recipes?
So, I turned to my favorite cooking sites, like BonAppetit.com, FoodandWine.com and of course, MarthaStewart.com and looked for pasta recipes that needed a little healthy makeover.
Voila: this recipe from Bon Appetit made me want to lick my monitor, it was that delicious-looking.
I do this a lot when I’m lacking the proper inspiration – I turn to the “pros” and see what they’re whipping up, and I try to put an Inspiralized spin on it.
With this recipe, it worked fabulously. Zucchini noodles were substituted for regular pasta and homemade gluten-free breadcrumbs were substitued for panko. The zucchini absorbs the creaminess of the sauce as it combines with the parmesan cheese.
The zesty-ness of the breadcrumbs adds a tangy zing to every bite and offers that crunchy texture without the gluten. If you make the breadcrumbs, triple or quadruple the amount and save the leftovers for future spiralized meals, like this one.
Now, if you’re afraid of anchovies, let this be the recipe that changes your opinion – it adds such a robust, outstanding flavor and this dish wouldn’t be the same without them!
I have to admit, though, whenever I cook with anchovies, I always make a “ick” face. It’s hard not too – they’re so squirmy!
The saltiness is what really drives this dish home. It’s colorful, it’s got a great kick and of course, it’s healthy.
So, thank you Bon Appetit, for giving me the inspiration for today’s recipe – you’re taking a lot of the guesswork out of the blog, during my last two weeks of wedding planning!
What are some of your favorite recipes you’d like to see me Inspiralize?
Nutritional Information & Recipe
Weight Watchers SmartPoints*: 11 points
- 2 tablespoons extra virgin olive oil
- 2 oil-packed anchovy fillets
- 1 garlic clove
- ½ cup chopped fresh parsley
- ¼ cup chopped fresh basil
- ½ cup green olives, pitted, halved
- 1.5 tablespoons drained capers
- salt and pepper, to taste
- 2 medium zucchinis, Blade D, noodles trimmed
- 2 tablespoons grated parmesan cheese
- For the breadcrumbs:
- 2 tablespoons almond meal
- ⅛ teaspoon dried oregano flakes
- ⅛ teaspoon dried basil flakes
- ⅛ teaspoon dried parsley flakes
- ⅛ teaspoon garlic powder
- salt and pepper, to taste
- 1 teaspoon water
- ¼ teaspoon lemon zest
- In a small bowl, combine all of the ingredients but the water and zest for the breadcrumbs and whisk together. Add in the water and use your hands to form a dough – it should end up in a ball. Place a small skillet over medium-high heat and once heated, crumble the dough ball into the heated skillet and continually break up with a wooden spoon. Cook for 5 minutes or until breadcrumbs break up, harden and become “toasted.” Set aside in a bowl and stir in lemon zest.
- Mash the anchovies and garlic to a paste on a cutting board (use a knife or pestle.) Add the paste to a large bowl along with the parsley, basil, and half of the olives and capers in a large bowl. Chop remaining olives and capers and add to the bowl, along with oil. Mix well; season sauce with salt and pepper.
- Place a large skillet over medium-high heat and once heated, add in the zucchini noodles. Toss for 3-5 minutes or until cooked to your preference.
- Add the zucchini pasta to the sauce. Season with pepper. Toss, adding parmesan a bit at a time, until sauce coats pasta.
- Serve zucchini pasta topped with the prepared breadcrumbs.