We make this pasta in the summer when zucchini is plentiful in our garden, and we need ways to use it up. In the winter we use zucchini from the grocery store, or substitute grated carrot instead. Just cook the carrot a bit longer than you’d cook the zucchini. I’m sure any gluten free pasta could be substituted for the macaroni.
This recipe is adapted from Quickies: Ten Quick Ways with Everyday Foods.
Pronto Parmesan Pasta
- 1 shredded zucchini (or grated carrot)
- 2 tbsp melted butter
- 3 cups cooked gluten free macaroni
- 1/4 cup grated Parmesan
- pinch of nutmeg
- Sauté zucchini in butter for 2 minutes
- Add macaroni, Parmesan and nutmeg.
- Stir until hot.
Great as a side dish. Serves 3.
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You can find more information on the gluten free section of my Excel tips website.