This 5-minute meal that Italians call “Spaghetti con Burro e Salvia” or “Spaghetti with Butter and Sage” is a standard everyday favorite. My adapted recipe is even more delicious, and super-low in carbs, so it won’t go to your waistline – Hooray! Zoodles are a favorite 5-minute veggie – much quicker than spaghetti, gluten-free, and grain-free. The easy herb sauce is just butter with your favorite fresh herbs. Sage is traditional in Venice, but feel free to use any herbs you like, such as basil, thyme, tarragon, or oregano. Grass-fed butter is packed with nutrients like vitamins A, D, E and K2, as well as beneficial fatty acids CLA and butyric acid. Zucchini noodles are easy to make with a hand-held vegetable spiralizer. There are so many options. Look for one in stainless steel. Or check out Kycen Spiral Slicer, Spiroslicer, Gogogu, and Kitchen Supreme. Look for organic zucchini rather than the tasteless GMO varieties. These Zoodles taste best piping hot right off the stove. Serves 2 people.
- 4 tablespoons organic or grass-fed butter
- 2 tablespoons fresh sage, diced (or basil, parsley, marjoram, tarragon, oregano, or mixed)
- 2 tablespoons lemon juice
- 1/4 teaspoon unprocessed salt
- 1 clove garlic
- 3 tablespoons nutritional yeast (optional)
- 1 medium zucchini
- In a large skillet, melt butter over low heat. Add herbs, lemon juice, and salt. Add garlic and nutritional yeast if using. Stir to cook for a minute.
- Spiralize the zucchini into the skillet, and stir to coat the zoodles with sauce. Cover and cook for 2 - 4 minutes until zoodles soften to your desired texture. Stir gently every minute or so to allow steam to cook them evenly. No need to add water, as moisture in the zoodles will create liquid. Keep your eyes on them and do not overcook or they will be mush. Serve immediately, and please invite me for dinner! Buon appetito!
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