PASTA TOPPER A: OK AB: OK B: OK O: OK

  • 2 zucchinis
    		• A: NAB: NB: NO: N
  • 1 1/2 tablespoons rice flour
    		• A: HBAB: HBB: HBO: NB
  • garlic to taste
    		• A: HBAB: HBB: NO: HB
  • 1 or 2 cups broth
    		• A: UAB: UB: UO: U
  • Italian spices
    		• A: UAB: UB: UO: U
  • lemon to taste
    		• A: HBAB: HBB: NO: N
  • about 2 Tbsp olive oil
    		• A: HBAB: HBB: HBO: HB
    Shred the zucchini on the second to smallest size on one of those four sided shredders. Add oil to the pan; sauté the garlic, lemon, spices and zucchini. Add the rice flour until well blended and cooked gradually. Add the broth. As it thickens to your taste of thickness (remember that all sauces thicken as you cool it down so if it is thick to begin with it will be VERY thick later on) add mushrooms, green peppers, or what ever you usually like in your spaghetti sauce.

    Place on pasta or pizza.

    Submitted by:
    Marija Kachulis
    haphazzard@lvcm.com
    Modified by:
    Judith Manley

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