Zucchini pasta.

And Summer squash pasta with green goddess for lunch.

A tasty and fairly simple way for people on a gluten-free or wheat-free diet to enjoy a noodle dish. I usually use 4 zucchini and 2 summer squash for a colorful mix.

  1. Cut zucchini into thin, noodle-like strips (a mandoline works well for this). Toss with the 2 teaspoons salt, and place in a colander to drain for 30 minutes.

  2. Bring a pot of water to boil. Add zucchini; cook for one minute. Drain; rinse immediately with cold water to stop cooking.

Serve immediately or chill in refrigerator.

#Recipe #veggies #vegan #weightloss

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ELEN KREMER

Health Coach