Reducing carbs is all the rage, but we all have a craving every now and again that we can’t ignore. Spiralizing has become a great way to trick ourselves into feeling like we are eating pasta without the calories. Ok, it doesn’t quite accomplish the same texture and flavour, but it is close enough and still can be a really delicious meal if the recipe is right!
This dish was inspired by the season. Summer is in full swing and there is a ton of great product out there including beets, zucchini and fresh Ontario peas. There is something extremely satisfying about buying food from a local farmers market or perhaps even grown in your own back yard and then using that fresh, local produce in a dish. The zucchini came from my mother-in-laws garden (boy was it big), the beets and peas came from the St. Lawrence Farmers Market (a staple of the community) and the ricotta cheese came from the Leslieville Farmers Market. I encourage you to practice this local shopping yourself as it is good for the economy, good for the environment and ultimately good for you as you will be eating food in it’s prime!