Pasta sans the noo­dles

A low-carb, nu­tri­ent-packed car­rot and zuc­chini noo­dle dish

Northern Living - - CONTENTS - TEXT AND STYLING CHAR­LIE CARBUNGCO PHO­TOG­RA­PHY PA­TRICK SEGOVIA

VEG­ETABLE PASTA IN­GRE­DI­ENTS

2 zuc­chi­nis 2 car­rots 2 heads of gar­lic, whole 5 to 6 toma­toes 5 cups olive oil 2 tsp. dried rose­mary 1 tsp. dried thyme 1 tsp. dried oregano 1 cup tofu, cubed Cilantro Salt and pep­per to taste

PRO­CE­DURE

1. Slice zuc­chi­nis and car­rots into fine strips. Make sure to slice them into equal sizes. 2. Cut the gar­lic into a round shape and cut the toma­toes into a “petal” shape. Make sure to re­move the seeds from the toma­toes. 3. In a medium-sized pot, com­bine olive oil, gar­lic, toma­toes, rose­mary, thyme, and oregano. Put the pot on low heat for around 30 min­utes to in­fuse all the fla­vors into the oil. 4. Prepare a medium sautéing pan on medium heat. Pour in olive oil then add herbs and toma­toes to cre­ate in­fused oil. Once the oil gets hot, toss in the sliced zuc­chi­nis and car­rots and sauté for 30 sec­onds. Add salt and pep­per to taste. 5. To as­sem­ble, place the sautéed car­rots and zuc­chi­nis on a plate. Torch the tofu cubes and add a lit­tle oil and salt. Place on top of the veg­eta­bles and gar­nish with cilantro.

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