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.
Valerie Bertinelli (@wolfiesmom) cracks us up. And makes a delicious pumpkin pot pie. Today on @abcthechew