Green Ribbon Spaghetti

“A rose by any other name would smell as sweet”

Romeo and Juliet: William Shakespeare

Well, that may be so, Bill. But renaming food, particularly vegetables, is especially effective in making them more appealing. Probably the reason so many parents refer to Broccoli as ‘Little Trees’. A little boy I know will only eat potatoes when they are referred to as ‘Auntie-Debbie’s-potatoes-from-her-garden’.

In this recipe I have employed this trick once again, so zucchini becomes ‘green ribbons’. Much prettier, don’t you think?

A super easy and highly nutritious recipe which can be made while helping with homework, chatting with a friend or helping your sister pack for rowing camp (full disclosure: I’ve only actually tested the last one, this first two are just guesses).

This post is included in Seasonal Sundays (5-15-11)
Green Ribbon Spaghetti with Beans

Serves 4

200g cooked spaghetti (I used one made with brown rice flour)

4 zucchini

2 large handfuls lightly steamed green beans

juice of 2 lemons

Use a vegetable peeler or similar to slice the zucchini into ribbons.

Once spaghetti is cooked drain the water and tip spaghetti back into the warm saucepan. Add the raw zucchini ribbons and stir, the warmth from the pan with heat the zucchini enough to soften it.

Add green beans and squeeze the lemon juice over, toss and serve.