Look, it’s not that I’m anti-carb, but I’m always finding ways to make my pasta just a little bit lighter. And in the summer, when my garden’s overflowing, swapping the real noodles for veggies is a no-brainer. This recipe uses fresh, uncooked zucchini (yellow squash works just as well) to hold the delicious flavor of basil and garlic, and you seriously won’t even miss the carbs.
Learn how to make freakin' AMAZING bagels at home. Today on @abcthechew! #Repost @sparklessz (@get_repost) ・・・ Check out @abcthechew today at 1pm to see how to make a REAL NYC bagel with me and @clintonkellyofficial! 🎥👏🏻💃🏼