Garlic Flowers & Tomato Sauce over Raw Zucchini Pasta

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Visiting family in Toronto this weekend I was introduced to fresh garlic flowers!

My sister in law created a braided strand for us to bring back to Montreal- my husband was not impressed by the smell however we did not have to worry about a vampire attack on the drive home. 🙂

I love the smell and taste of these little bulbs and was excited to create something to showcase there delicious yet subtle taste.

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As you can tell from my last few posts I’m loving the zucchini noodle pasta!

Ingredients:

1 Cup Tomato Sauce (I used some frozen sauce I had leftover from a larger batch)

2-3 Basil Leaves

2 Garlic Flower Heads

1/2 Teaspoon Coconut Oil

Sea Salt

Shaved Greens from the Garlic Stalk- for Garnish (use a regular peeler)

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Directions:

Step 1– Spirlize or slice your zucchini into noodle size strips and line on a paper towel, sprinkle with sea salt and set aside until your pasta sauce is ready. You salt it to remove excess water and crisp your strands.

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Step 2- Lightly sauté your flower heads in the coconut oil for 1-2 minutes.

Step 3- Add your pasta sauce & Basil and heat for about five minutes to infuse all the flavours.

Step 4-Now that your sauce is ready, lightly wring out your zucchini with the paper towel and rub off as much of the salt as you can.

Step 5- Toss your zucchini into the pan to lightly warm it up in the sauce, plate, and garnish with your strands of garlic stock.

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