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”?