Tag Archives | zucchini noodles

Artichoke & Asparagus Pasta with Butter Beans & Olives

Fresh Artichoke & Asparagus Pasta with Butter Beans & Olives

At my house we have been eating a version of this ‘pasta’ every few days for the last few weeks. I don’t know if it’s the seasonal call from the artichokes (or the asparagus!) but something about it tastes very good right now.

Fresh Artichoke & Asparagus Pasta with Butter Beans & Olives

It’s about this time of year that I regain my fresh artichoke processing skills and get reasonably fast again. It’s like any seasonal sport, after a year you might feel a little bit wobbly, but it always comes back after a bit of practice. If artichokes aren’t a sport you’ve tried yet, I encourage you to give them a shot. I have written instructions in the recipe section.

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Thai Hazelnut Noodle Bowl

Thai Hazelnut Noodle Bowl

There is this amazing noodle shop a little bit too close to where I live. It serves a small menu of Asian-style soups and noodle bowls using local, high quality ingredients. I always go there with the intention of getting a warm, noodle-y soup, but always, without fail get the same exact thing, because I am totally addicted to it: the hazelnut noodle bowl.

Thai Hazelnut Noodle Bowl

It’s so good, I find it hard to keep up casual conversation until I can see the bottom of my bowl, and sharing is (obviously) out of the question. This bi-weekly good time is inspiring my dish today. It isn’t a direct re-creation, but a version of it, given a healthy, cancer-squashing bump.

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Zucchini Noodles

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It is hard to be told to cut something out of your diet to benefit your health. Especially if your health is stressing you out and the food is bringing you comfort. Refined flours, including pasta, are some of those sad cut-out comfort foods when it comes to cancer (and most health issues). If you love pasta in all of its refined flour glory, there is a quirky, fresh and brilliant alternative within your grasp, that I promise you, tastes better than you think it will. Zucchini noodles almost seamlessly swap out for traditional pasta noodles. Zucchini, not an overly inspired vegetable in most ways, was possibly put on this earth to create raw, whole-food, unrefined legitimately healthy noodles. Also to make rookie gardeners feel good about themselves.

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There are many ways to make these brilliant proxies come to be. A peeler is the easiest noodle-making tool for small batches (less cleaning). A regular vegetable peeler, used to peel the zucchini all the way down to nothing, will give you a pappardelle–style noodle (fat and flat).

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