MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Creamy Zucchini Spaghetti
 Categories: Pasta
      Yield: 2 Servings

      4    Zucchini
      3 ts Salt
      3 tb Extra virgin olive oil
      3 cl Garlic
    1/4 c  Non-dairy parmesan cheese;
           -grated
      2 tb Fresh parsley; minced
      1 c  Cannelini beans
      1 ts Black pepper
      1 tb Vegan butter
      1    Box spaghetti

  Preheat oven to 450øF.

  Slice the zucchini into 1/4" discs and place them into a large bowl.
  Add 1 ts of salt and set aside for 15 minutes.

  After 15 minutes, squeeze the liquid out of the zucchini and place
  them onto a baking sheet. Do not overcrowd the sheet and make sure
  they are in one layer (use 2 sheets, if necessary). Drizzle with 2 tb
  of extra virgin olive oil.

  Place in the oven and bake for 12 to 13 minutes. Flip and cook for 2
  more minutes. Allow the zucchini to cool while you prep the rest of
  your ingredients.

  Begin cooking spaghetti until al dente. In the meantime, chop up your
  garlic and parsley.

  In smaller container (I used a steel pot), add 2 tb of the baked
  zucchini, 2 tb of cannelini beans, and 4 tb of the water you're
  cooking you're pasta in. Blend with an immersion blender to create a
  paste.

  In a large sautee pan, add 1 tb of extra virgin olive oil over medium
  high heat. Add the garlic (I also added some garlic peel which I
  removed before adding the rest of my ingredients). Allow the garlic
  to cook in the oil for about 2 to 3 minutes, until the edges turn
  brown.

  When the pasta is just slightly undercooked, add it to the pan with
  the garlic. Add in the the cooked zucchini, the zucchini + bean
  paste, 1 cup pasta water, the rest of the cannelini beans, the grated
  parmesan cheese, as well as salt and pepper, to taste. Stir
  everything together over low heat.

  Remove from heat and add parsley, butter, and another drizzle of
  olive oil before serving.

  Recipe by Joanne Molinaro

  Recipe FROM: 

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