Zucchini Spaghetti in Tuna Sauce

I finished Nanowrimo ten days earlier and I am waiting for my editor to send me back The Hidden Demon, the fourth title in The Immortals series, and I’m also waiting for her to start working on the fifth, The Immortal Christmas. Plus, it is cold outside. Sunny, but subzero cold—in Celsius. In other words, I’m gulping down espressos by the gallons and trying not to eat the whole pantry. Did I mention that I have an Achilles Tendinitis in both ankles? So, not so mobile, lots of time to waste, and a bad case of frail nerves due to the worst astrological combination ever…

WP_20141202_18_03_41_ProTo avoid becoming a blob of unsatisfied author, I decided to invest in one of those kitchen gadgets that turn vegetables like zucchini and carrots into long strings of spaghetti-like creations. Must say I’m quite pleased with my decision.






How to make the Zucchini SpaghettiWP_20141202_18_23_59_Pro

Buy the spaghetti-maker of your choice. I used something called Veggetti, a gadget I bought at the local Bed Bath & Beyond. I only had two zucchini, but next time I’ll double that number. I passed them through the spaghetti-maker and it took only a moment to obtain the spaghetti. Very easy.

Meanwhile, I sautéed a clove of garlic in a pan with two tablespoons of evoo, added two cans of tuna (it was too much for only two zucchini), salted it, and let the sauce sauté for a few minutes.

I cooked the strings of zucchini as if I were making regular pasta, in a pot of boiling and salted water, but I rinsed it after a minute, and added the spaghetti to the tuna sauce. I checked the salt, added a tablespoon of evoo and brought it to the table. The dish was very satisfying and I’ll try different sauces next time.

Zucchini Spaghetti in Tuna Sauce