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I'm a pasta girl. I grew up making it and love eating it. I also love vegetables and they have really become the focus of much of my recipe development. This dish is a wonderful surprise. The texture is so perfectly pasta like and just like pasta, it is a great background for sauce, cheese, pesto, or whatever you would pair with pasta.

Added advantages? Let's see - low carb - and a bit of a novelty! I often use it as a first course for dinner parties when I cater. It's not as filling as traditional pasta and is absolutely beautiful on the plate.

Let's get cooking!