[Paleo Passover] Zucchini Noodles with Puttanesca

Another Passover meant another dozen or so hours on Pinterest looking for the perfect ways to get around my temporary dietary restrictions celebrate the festival of freedom.

I had heard of Paleo, I knew it involved no wheat, so I looked into it. Turns out, no gluten, no grains (no corn, no rice), no legumes (no soy, no peanuts). Sound familiar*?

Plus no dairy, but some people even do neo-paleo and eat dairy.

Plus, my great-grandmother didn’t have two sets of Passover dishes so she made only meat all week anyway.

So that led me to more hours searching “paleo” on Pinterest, and … I might be going paleo. Just a little. Maybe just for this week. I don’t know, I don’t buy into all the all-over health benefits and miracle digestional and autoimmune cures (plus I’m pretty healthy in that respect), but it looks like a pretty good framework for low-carb, healthy eating that might just help me lose some weight.

So, for my first really intentional Paleo meal, I present to you: Pasta on Passover!

You read that right.

Zoodles. I can’t believe people buy the crap made out of potato starch when you can make amazing spaghetti out of zucchini.

Puttanesca Zucchini Noodles

Yum! This looks sooo forbidden. It’s perfect!

To make it, you’ll need a mandoline, a spiralizer, a vegetti or something similar, or a julienne peeler.

I have a mandoline, so I just used the food guard to slide the zucchini lengthwise up and down on the smallest julienne setting until the zucchini got to small to continue. I used four zucchinis to get enough noodles for three people.

I ended up with a big pile of long zucchini strands.

Next, put the zucchini in a colander, salt heavily with kosher salt, and let it drain for 25-30 minutes (if you have enough time). This helps dry out the noodles a bit. You could even try putting them in the oven for a little bit on a low temperature to get rid of some more moisture.

Squeeze the water out with a paper towel a few times while its draining. Rinse, dry, and serve!

I made mine with a big batch of puttanesca, which is basically chopped tomatoes, anchovies, kalamata olives, and capers stewed together in a big saucepan. Throw the zucchini noodles in with the sauce, toss it up, and serve! Sprinkle on some grated cheese if desired.

*If it doesn’t sound familiar, these are the things Jews of Ashkenazi (Eastern European) descent avoid on Passover. In the case of wheat, we avoid it like the ten plagues. Seriously. I can’t even own bread.


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