Ok, this one is also thanks to Kim Lyons. Such a simple recipe but so satisfying, beyond what I imagined. She suggested to the carb lovers that instead of pasta, we make ribbons of zucchini. (Could go a step further and actually slice them into long noodle shapes but the wide ribbons were just fine for me!) Simply cut off the very ends of the zucchini and using a vegetable peeler, make thin ribbons of the zucchini. I used 3 large zucchs and it made a nice big bowl of what I will now call zucch-asta. I sliced up a clove of garlic and sauteed it in some oil (I used a mix of olive and grape-seed oils) and then added the zucchini ribbons and some sliced button mushrooms (my addition, as Kim’s recipe called for just the zucchini). After just a few minutes I added some marinara sauce and served it with a salad and leftover soup. I put out grated cheese for Mitch and nutritional yeast (which I always use in place of grated cheese) for me. It was not only delicious and filling but it really did fulfill the desire for some pasta. I highly recommend this easy, pretty, healthy, low-calorie, vegan dish as a main course or as a side dish. Those trying to cut down on the “bad” carbs will love this pasta alternative. I will definitely be making it again very soon and definitely will be putting it on the VFT menu soon, as well. It’s a shame I didn’t have success growing my own, but there’s always next year. Try it and let me know what you think!