Do you make every recipe exactly the way it is written? I used to. And truth be told, the teacher in me sometimes cringes when I don’t follow the directions. I mean, how many times a day do I tell my students, “READ the directions!”
But now, after what seems like a bazillion years of food blogging, I feel empowered to stray a bit. Deviate, if you will.
So, I had some shrimp, and I had some pasta, and I had some zucchini, and I had this recipe: Pappardelle with Shrimp & Zucchini. So, yes, I had pasta, but I didn’t have pappardelle. Since my pasta was more bite sized and not big flat noodles, I thought that shape of the zucchini should change. Instead of long strips, it should also be bite sized or even smaller.
I julienned it with this. AND guess what I discovered?! If you julienne your zucchini, when you cook it, it practically dissolves and makes almost a creamy type pasta sauce!! Who knew!? Well, perhaps you did, but this is a totally new discovery for me. This maybe my new favorite way to use zucchini. It’s a total win-win – use up some veggies and get a creamy pasta without any cream!
I encourage you to check out the recipe above and make it your own!