Squash Pasta & Radish Tots
Source of Recipe
Jo Gainey
Use two zucchini or yellow squash per serving. Don't trim
off the ends, you will need them to hold on to. Using a
vegetable peeler, peel a long strip off, from end to end.
Turn slightly and peel more. Flip it around the other way
every so often, so you can keep holding on.
Keep on peeling until you can't peel anymore. Put the
peelings into a frying pan or sauce pan. Add a pat or two of
butter and a little water, about a tsp or so for each squash
you are cooking.
Cook briefly until it's the consistency of fettuccini. Toss
with some parmesan and serve hot.
Variations:
Instead of butter and parmesan, add several tbsp of "five
Brothers" or other
prepared Alfred sauce. Top with grated parmesan and freshly
ground pepper.
Works well with spaghetti sauce too. Contains 7.5 carbs for
the entire batch.
Radish-tots
Clean a bag-full of regular everyday radishes. Place in a
saucepan with enough water to cover them. Boil for 25
minutes.
Looks like and tastes like boiled red new potatoes. The
cooking leeches the "bite" out of the radishes.
Serve with corned beef & cabbage for a taste treat, just
buttered with salt and pepper.
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