It’s been pasta week at my house. Grain-free pasta that is : ) First we had kelp noodles a couple times, and then we moved on to this zucchini fettucini. While the kelp noodles are best with Asian sauces, the zucchini noodles work well with Italian.
Rather than cook this zucchini fettucini I sprinkled it with salt and let it sit for an hour. Then I squeezed out the moisture with a dry kitchen towel and topped it with heated sauce. That’s it.
But to be honest I only won over half of the family with this slightly crunchy uncooked zucchini fettucini. Andy and Zoe asked me to cook their zucchini noodles to make them softer. Then they were happy too.
A note about these zucchini noodles: If you eat them uncooked (like Ashley and I) then two zucchini per person is a good portion size. However, if you prefer them softer and choose to cook them, then they will shrink down much further. I would suggest more like three zucchini per person if you cook them.