I know what you’re thinking: what is she doing posting a zucchini recipe in the midst of fall?
Have you met me? I started a blog dedicated to spiralizing, without having spiralized anything but a zucchini.
While I’m a full supporter of eating seasonally, zucchini’s my first love and I’ll always be posting up zucchini noodle recipes, even when there’s a foot of snow outside.
Besides, as they say “it’s 5 o’clock somewhere,” I say “it’s zucchini season somewhere.” Am I right?
Roasted cauliflower is a classic addition to pasta. Who doesn’t lust after a bowl of roasted cauliflower and gremolata breadcrumb pasta? Cauliflower becomes buttery and warm when roasted in the oven – with just some olive oil, salt and pepper, the cruciferous veggie turns into a food fit for the kings!
I’ve been meaning to crisp my prosciutto for a pasta for a long time now. One evening, I was at a friend’s house who bought some pre-made kale with crispy prosciutto at Whole Foods and I’ve literally been thinking about it since. That was over 6 months ago!
This pasta is designed for two big bowls of pasta, but can serve as 3 smaller bowls. The cauliflower bulks up the dish while the prosciutto provides that savory flavor that pairs well with the lemon-parmesan sauce.
Speaking of the sauce, let’s get into it. The Greek yogurt is used instead of cream for added protein and less fat and calories. It’s a win-win! I love the way the parmesan makes the Greek yogurt velvety and creamy, while the lemon provides this dish with a bit of tanginess that’s refreshing alongside the prosciutto.
Now, I’m off to check out those Columbus Day sales!
Will you still continue to make zucchini noodles throughout its “off season”?
Nutritional Information & Recipe