This is a wonderfully tasty dish indeed. Using my mandoline I took some of our yellow zucchini and a peeled yam and made angel hair and added some fresh herbs from our garden and created this dish that is way faster to prepare than pasta and healthier as well. We served it with some fresh local corn on the cob and fresh peaches for dessert. All the tastes of summer in one easy meal. Omit the cheese and this is a good vegan option as well.This recipe is low carb, low fat, gluten-free, high fiber, diabetic friendly, heart healthy.
Zucchini Yam Angel Hair
1 very large zucchini or 3 smaller ones
1 medium yam
4 cloves of garlic chopped
1 tablespoon extra-virgin olive oil
Chiffonade 1 sprig each of fresh:
basil, oregano, summer savory, sage and tarragon
¼ teaspoon salt
Fresh cracked black pepper to taste
1 oz shaved Parmesan
Peel the yam and fine julienne the yam and zucchini on a mandoline or food processor with a julienne attachment. Heat olive oil in a sauté pan or wok add garlic then zucchini, yams herbs and seasonings and sauté for 1-2 minutes. Drain excess liquid (you can save it as a vegetable broth) and portion onto two plates and serve. If you like you may add some shaved Parmesan.
We served this with fresh corn on the cob and fresh peaches for dessert.
© 2011 Aron David Bradley