This is by no means the first zucchini pasta recipe that I’ve posted, but coming from Matt Armendariz of MattBites, it’s sure to be one of the best. If you haven’t tried zucchini pasta yet, you must. It’s gluten-free heaven and is perfect in so many ways. It’s low in calories, perfect as a pasta substitute (I’ve even used it with a good marinara sauce and it was delicious), perfect in a pasta salad, it’s just perfect in every way. I could go on forever raving and saying how perfect it is, but I’ll stop here. Give it a try and I’ll think you’ll see why I’ve overused the word perfect here.
This is the first time in my life that I won’t be kicking and screaming for summer to stay just a bit longer. Not that I want it to go, mind you, I’m just happy to see the seasons do their thang, the earth to change notches such a tiny bit. The days are already significantly shorter, but when you’re from Southern California you’re generally immune to massive temperature changes anyway.
Besides, this past month I’ve been living in Thanksgiving because of my work, and Christmas is next week. I’m mentally already there.
While my brain may be on all things holiday, my tastebuds will most likely be the last thing to get on the bandwagon. A trip to the market explains why: there are still beautiful tomatoes and other summer fruit waiting to be scooped up and enjoyed one last time before we move on to slower, richer things. Which reminds me of this recipe, something I’ve made 5 or 6 times since it hit the newstands this past July. I’ve been meaning to share it with you but keep forgetting. Now I better do it as one last goodbye to summer, don’t you think?…
