Recipe: Zucchini Pasta with Artichoke, Mushrooms and Sun Dried Tomatoes

June 15, 2014 · 7 comments

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Using vegetables in place of wheat pasta is popular in Paleo and grain-free dishes. Actually, even for folks that are not grain-free or on Paleo, it makes sense to use vegetables instead of wheat. There are so many problems with eating wheat and gluten grains, that more and more people are switching. It’s so much healthier and not very hard, with the right tool!

It’s turning out that gluten grains like wheat are not only bad for people that react to them, they are not healthy in general. One reason is that the starches turn into sugar very quickly and raises blood glucose and insulin levels very rapidly. Commercial pasta is simply wheat and salt. It’s empty calories and it is highly glycemic as noted above.

Additionally, commercial wheat (pasta) is not properly prepared. The grains are not soaked to release the anti-nutrients inherent in the grains. Pasta is not the comfort food you thought it was. But people love it – probably because they get a high from all the gluteomorphines that will affect certain people.

Gluten can affect your brain, your heart,

Stop using wheat pasta and use vegetables instead.

Zucchini is a good source of  Vitamin A, thiamin, niacin, phosphorus and copper, and a very good source of dietary fiber, Vitamin C, Vitamin K, riboflavin, Vitamin B6, folate, magnesium, potassium and manganese.  The omega 3 to 6 ratio is almost 2 to 1, which is excellent.

Using an inexpensive tool like the julienne peeler is easy and quick. You will really surprise your family with a great side dish as explained below, or used as a base for other foods or sauces. The possibilities are limitless!

Zucchini Pasta with Artichoke, Mushrooms and Sun Dried Tomatoes

Ingredients

Equipment

Instructions

  1. Soak the dried tomatoes for at least 20 minutes before chopping
  2. Clean and slice the mushrooms
  3. Drain the artichoke hearts and slice into smaller pieces
  4. Heat the fry pan and add ghee for cooking
  5. Saute the mushrooms until soft, drain any extra liquid
  6. Add the tomatoes and artichokes and cook a few minutes
  7. In a small bowl, mix together the olive oil, mustard, salt, pepper and the fresh spices and set aside
  8. When the vegetables are soft, take the pan off the heat and add the sauce and mix together
  9. Serve on top of the zucchini immediately – sprinkle with chopped olives for garnish
  10. See below for how to make zucchini pasta

Prep Time: 20 minutes
Cook Time: 8 minutes
Serves 2 – 3 people

How to make zucchini pasta

Shared at: Hearth & Soul Hop, Real Food Wednesday, Allergy Free Wednesday, Gluten Free Wednesday

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{ 6 comments… read them below or add one }

1 sabrina June 16, 2014 at 2:27 pm

My mouth is watering. Will pin this. Thanks so much.

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2 Corinne June 16, 2014 at 7:15 pm

You don’t cook the zucchini but leave it raw?

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3 Jill June 16, 2014 at 8:14 pm

I guess you didn’t see the link How to make zucchini pasta?

http://bit.ly/1scWd30

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4 Corinne June 17, 2014 at 11:47 pm

No, I did not.Thank you.

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5 GiGi Eats June 18, 2014 at 3:19 pm

I really could not be MORE in love with this recipe :)

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6 vegetable noodle maker September 2, 2014 at 10:31 pm

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