Gluten Free Zucchini Pasta with Creamy Garlic Sauce

Ingredients:

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)

Instructions:

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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