Zucchini Pasta Ribbons with Alfredo Cauliflower Sauce
Team: Pawtastic Chefs
Host School: St. Albans Town Education Center
Age Group: Middle School
Ingredients
8 zucchini peeled and made into strips
2 T oil
¼ c vegetable broth
1 ½ c water
salt and pepper to taste
1 head of broccoli
3 cloves garlic finely chopped
1 onion finely chopped
2 t vegetable oil
1 t nutmeg
2 heads of cauliflower finely shredded
1 ½ c vegetable broth
1 c water
½ c milk
salt and pepper to taste
1 ½ t lemon zest
1 T butter
2 T parsley finely chopped
¾ c shredded Parmesan cheese
Preparation Instructions
Zucchini:
Peel, cut and make the zucchini into long strips (like spaghetti)
Heat oil in skillet over medium heat. Stir in zucchini noodles cook for 3 minutes. Take off stove add water and cook until strips are soft (about 5 minutes). Take out of skillet with tongs and put in large bowl.
Sauce:
Chop broccoli, garlic and onions into small pieces.
Saute garlic and onion in oil until onion is transparent (about 10 minutes). Combine with broccoli. Mix in nutmeg and set aside to put on top later.
Combine cauliflower, vegetable broth and water into a pan. Bring to a boil the turn down to simmer until soft (about 25 minutes).
Mash cauliflower mixture.
Add milk and salt and pepper to the cauliflower mixture. Place back on stove and simmer, stirring constantly until thickened (about 5 minutes).
Put noodles in a bowl mix in 1 T of butter, lemon zest and finely chopped parsley.
Top with the cauliflower sauce then with the broccoli sauté.
Sprinkle parsley and Parmesan cheese.