Gluten Free Zucchini Pasta with Creamy Garlic Sauce

I have been making an effort to reduce the carbohydrates in my diet. I purchased a Spiral Vegetable Slicer and my first experiment was making zucchini ribbons. Using zucchini pasta instead of high carb rice or corn pasta saves a tremendous amount of carbohydrates. One medium zucchini contains only 6g carbs and 2g fiber. My favorite gluten free brown rice pasta contains 43g carbs and 2g fiber per 1/2 cup of uncooked pasta. If you enjoy zucchini, you will love this dish. I used creamy garlic sauce, but you can use marinara, meat sauce, or pesto. Enjoy!


Ribbons of Gluten Free Zucchini Pasta with Creamy Garlic Basil Sauce


Yield: Serves 2

Ribbons of Gluten Free Zucchini Pasta with Creamy Garlic Basil Sauce

Making zucchini pasta is the perfect way to reduce carbohydrates in your diet. Use the same sauces you enjoy on gluten free pasta.


    Serves 1 or (10)
  • 1 (10) zucchini
  • 2 Tablespoons (20 T. or 2 1/2 sticks) unsalted butter
  • 1/4 (2 1/2) teaspoon(s) garlic powder
  • 3/8 (3 3/4) cup(s) heavy whipping cream
  • 3/4 teaspoon (2 1/2 Tbsp) potato starch
  • 1/8 (1 1/4) teaspoon fine sea salt
  • Pinch (1/2 + 1/8) teaspoon white pepper
  • Grated Parmesan cheese, fresh or Kraft shaker (optional for an Italian flair)


  1. Using your Spiral Vegetable Slicer, fit it with one of the teeth-edged blade.
  2. Add a zucchini to the little round button on the blade and the spiked portion on the slider.
  3. Turn the crank handle while you move the slider towards the blade. (The spirals of zucchini will begin to fall on the other side. You will need a plate to catch it all.) Alternatively, use a handheld grater and shred the zucchini length-wise, without stopping.
  4. Fill a medium-size saucepan with about 1 inch of water; add a colander to the pan; add the spirals to the colander; cover; and bring to a simmer. Cook for 3 to 5 minutes or until your desired tenderness. Alternatively, boil in water for about the same time.
  5. While the zucchini cooks, add butter and garlic powder to small saucepan and bring to a simmer.
  6. Add cream and whisk thoroughly.
  7. Whisk potato starch with enough water to make a slurry, about 2 teaspoons. While whisking the sauce, slowly add the slurry; cook over medium-high heat until thick while whisking constantly.
  8. Season with salt and pepper. If desired, add some grated Parmesan (fresh or Kraft shaker).
  9. Remove spirals from the colander, allowing excess liquid to drip back into pan.
  10. Transfer cooked zucchini ribbons to a bowl, top with sauce, and serve immediately.

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