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