a peek inside the fishbowl

25 May, 2016

Zucchini ribbon and caper pasta recipe

Posted by andrea tomkins in: Recipes and Food

I decided to try a new pasta dish for lunch the other day and use up a few ingredients I had lying around. This was the result:

May 23 #dailylunches - Zucchini ribbon pasta

This dish is via the Canadian Living website (which you can find right here).

If you click over to the original recipe you’ll see that my photo doesn’t look anything like theirs. Perhaps it’s because I scaled the recipe down to one serving and the math didn’t quite work out. Also, the recipe calls for the onions to be cooked but the ones in the CL photo look like they’re close to raw. So does the zucchini for that matter. Whatever. It tasted good and that’s all that matters to me. :)

These are the ingredients I used (they do differ from the original recipe a little bit):

85 g whole wheat spaghettini
1 zucchini
3/4 tsp (4 mL) olive oil (I didn’t measure)
1/4 sweet onion, thinly sliced
1 tsp (4 mL) capers, drained and rinsed
2 cloves garlic, crushed
Pinch hot pepper flakes
2 tbsp (15 mL) grated Romano cheese
1 tsp (4 mL) lemon juice
Ground pepper to taste

The next time I make this – and there will definitely be a next time – I will use less pasta and maybe reduce the cooking time on the zucchini. Let me know if you try this recipe!


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My name is Andrea and I live in the Westboro area of Ottawa with my husband Mark. We have two daughters: Emma (19) and Sarah (17). I am the managing editor of our community newspaper, the Kitchissippi Times. I am a longtime Ottawa blogger and I've occupied this little corner of the WWW since 1999. The Fishbowl is my whiteboard, water cooler, and journal, all rolled into one. I'm passionate about healthy living, arts and culture, family travel, great gear, good food, and sharing the best of Ottawa for families. I also love vegetables, photography, gadgets, and great design.

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