caprese salad and zucchini spaghetti

February 10, 2012 by Angie

For dinner Wednesday night, I wanted to use up some left over ingredients from the pizzas we made last week.  I used the leftover part-skim mozzarella, tomatoes on the vine, and fresh basil to make a caprese salad appetizer.  I assembled the salad then drizzled about 1 tbs olive oil and 1 tbs balsamic vinegar on top.

Robbie made “regular” linguini noodles for himself but, in an effort to kick it low-carb (as “the kids” say), I made zucchini spaghetti for me.  I followed this recipe from the New York Times’ Health section then covered it in garlicky tomato sauce.  It’s a very simple recipe.  Just use a peeler to trim off long, thin pieces of zucchini.  Stop when you get to the seeds and core.  I used one zucchini since I only needed one serving.  Sauté it in a little olive oil, sprinkle some salt and freshly ground pepper, and serve covered with your favorite tomato sauce.

Delicious and quick!

 


No Comments »

No comments yet.

Leave a Reply

Your email address will not be published. Required fields are marked *