The Hard Hearted Chef: Plagierized Pasta

I gained 15 pounds back.

There, I said it.

I'm a size 10, and I'm not liking it.

That sounds thin enough until you have to wriggle into your

jeans and you look like a sausage in a casing.

A very messy sausage...

So we need to cut a few things out, like chicken wings and other obvious culprits

that tack on fat.

One of my biggest downfalls?
Pasta.

I adore the stuff.Ready for a blatant imposter that will satisfy your cravings 

plus amp up your fiber and nutrition?

My BFF, Michael Reilly, came up with this one,

and I freaking love him for it.

 Take four large zucchinis and dig out your peeler.

Wash the veggies and starting at one end, peel off a long, continuous 

ribbon with the dark skin and some of the inner flesh.

Not your flesh, the zucchini's.

Avoid bleeding.

Add a little olive oil to a hot saute pan, then add the ribbons,

sprinkle with salt, and gently cook until tender,

turning them often.

This will take you around 5 minutes.

Dice up the remaining inner flesh of the zucchini and either

add it to your sauce or toss it in a salad.

Smother in your favorite sauce and munch.

Healthy? Check.

Tasty? Check.

Low fat and calories? BIG CHECK!

I'm too much of a raging foodie to suffer needlessly,

so trust me, this stuff is satisfying.

And if your New Year's resolution is to eat healthier and pare down,

this recipe is a perfect start on your road to reaching your goal.

Bon appetit, Besties.