Since we are a gluten-free and rice-free household I use either my homemade pasta or non-GMO corn pasta for most of my cooked pasta dishes. However, you can also use zucchini that has been julienned or spiralized. Some people using zucchini pasta will lightly sauté it before serving. Some will let it dry on the counter. I use it fresh after julienning it with my mandolin. It has a nice crunch when eating and it lets the flavors of the pasta sauce shine through. (For lasagna I use eggplant pasta, or Tinkyada brand rice lasagna noodles.)

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