Zucchetti and Meatballs

I love me some carbs.

Pasta, bread, potatoes, rice, tortillas, cookies, cake, crackers. I love em all!

But at 35, it seems carbs no longer love me. Traitors.

So I try to limit them where I can. Like this dandy little substitution.

The other night I had a hankering for spaghetti and meatballs.

It was rainy and cold, and I wanted some thing comforting.

But I didn't want that bloaty, tired feeling that comes after I eat a plate full of pasta.

What to do?!?!

A few minutes on the Internet and I had my solution: Zucchini Pasta!

I know, you are thinking: "Are you serious? There is no WAY those are going to taste anywhere near the same as the real deal."

And if you were eating only plain pasta, maybe you could tell.

But when smothered with a delicious, rich tomato sauce and some meatballs, trust me, you can't. 

This would also be a great way to sneak some veg into a picky child's dinner.

And with all the calories you are saving, you can now eat some dessert, guilt free :)

RECIPE

Zucchetti & Meatballs

1 large zucchini per person

Your favorite meatball recipe

Your favorite sauce recipe

Using a mandolin, julienne the zucchini on the smallest setting. Boil a large pot of water, salt liberally.

Cook the zucchini for no more than 1 minute. Drain and immediately place in an ice bath to shock and stop the cooking. Once cooled, drain well, pat dry on a kitchen towel to remove excess water and toss with hot sauce. The zucchini has a high water content, so I suggest making your sauce on the thick side so it doesn't turn out watery like mine did. Plate and serve with meatballs and a side salad.

I think I just drooled on my keyboard.

This recipe is absolutely NOT ALLOWED. If my weight loss couselor even knew I was just thinking about making it, she would kill me. But my in-laws are coming to town for 5 days, and this quick easy dinner might have to be made. For them, of course. The can't eat out every night... And I would pair it with a salad, to make it healthier. This is so going to happen.


Pasta with Peas, Bacon and Ricotta
10-oz. package of frozen peas
1/2 pound bacon, as lean as possible
salt
3-4 tablespoons fresh ricotta
1 tablespoon butter
1/3 cup freshly grated Parmigiano-Reggiano cheese, plus extra for the table
fresh-ground black pepper
1 pound pasta (I like orecchiette, penne rigate or cavatappi, but really this combination goes with any shape.)
1. Fry the bacon until crisp, then tear it up and set aside. Pour off all but about 2 tablespoons of bacon fat from the pan.
2. Put the frozen peas in the pan with the bacon fat (no need to thaw first, though you can). Cook at medium heat for about 4 to 5 minutes (slightly less if thawed), stirring to thaw and coat the peas thoroughly.
3. Put the ricotta in the bowl the pasta will be tossed in, and break it up with a fork if necessary. Add the butter.
4. Cook the pasta in salted water, drain, and place in the bowl, tossing it immediately with the ricotta and the butter. Add the shredded bacon back to the pan with the peas, rapidly warm it all up, and pour the entire contents of the pan onto the pasta. Toss thoroughly, add the grated Parmesan and 2 or 3 grindings of pepper, toss once or twice again, and serve.