Zucchini "Pasta" with Saffron Butter and Peppers

another low-carb pasta dish contrived from Greens
bent and twisted by Judy O'Shea

serves 8 as a first course or side dish

Saffron Butter:
6 tablespoons butter
2 shallots
2 tablespoons basil, chopped
2 tablespoons parsley, chopped pinch of saffron soaked in 1 teaspoon water
cayenne pepper
1 lemon peel, grated

3 medium green zucchini
3 medium yellow zucchini
4 cloves garlic, minced
2 tablespoons olive oil

2 bell peppers, roasted, peeled and sliced
1/2 cup good chicken stock
1 red onion, chopped
2 tablespoons olive oil
1 bunch spinach, stemmed and sliced
1/4 cup pine nuts, roasted
grated Parmesan cheese
fleur de sel on the table

Saffron Butter: Cream together the butter, shallots, basil, parsley, saffron, cayenne pepper and lemon peel. Set aside. Can be done ahead.

Faux Pasta: Cut zucchini lengthwise into very thin slices. A mandoline works extremely well but a potato peeler makes thinner slices. Discard the first slice (those with all the skin showing). Toss the zucchini "pasta" with olive oil and minced garlic. (Do NOT add salt or you'll have soup.) It should sit uncovered at room temperature at least 2 hours to absorb the oil and garlic flavor but not release its liquid.

When ready to serve, sautée the onion for about 5 minutes in olive oil. Add the peppers to warm them. Then add the spinach and stir until it melts. Lower the heat and add the saffron butter and the stock to make a nice sauce. You can add a bit of water if it's too thick.

At the same time, heat another sautée pan until quite hot and add the "pasta" to saute very briefly, just until the slices start to become transparent and the garlic loses its bitterness. You may need to use a bit more oil if the zucchini is too dry.

Arrange the "pasta" on plates, top with sauce and then garnish with pine nuts and grated cheese. Pass the fleur de sel at the table. You can serve this faux pasta with any of your favorite sauces.