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.
As you can tell from my last few posts I’m loving the zucchini noodle pasta!
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
Shaved Greens from the Garlic Stalk- for Garnish (use a regular peeler)
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.
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.
- Zucchini Noodles w/Fresh Ricotta Sauce- Gluten Free & Vegetarian (olivespantry.wordpress.com)
- Raw Vegan “Fettuccine Alfredo” Recipe (rawfulicious.com)
- Raw Zucchini Pasta With Semi – Dried Tomato Sauce (fit2flyblog.com)