Zucchini Fettuccine

Here is a recipe I like that counter-acts the HUNGER! After seeing Patti's exceptional recipe, I'd like to add this one as well. This is from Chef Joanne Weir.

For me I love good food but have been trying to lose weight. The magnesium in the zucchini and yellow squash helps the body process leptin, a hormone that sends signals of been full and satisfied to the brain. The acetic acid in the white wine vinegar slows the absorption of carbs so that you do not get blood sugar spikes and reduces cravings!!!

3 small zucchini's, and 3 small summer squash (about 1 lb. each)
3 Tbs. EVOO
1 Tbs. white wine vinegar
1/4 Tsp. Dijon Mustard
1/4 Tsp. herbes de Provence
20 Basil leaves
Salt and Pepper to taste.
Oregano Sprigs for garnish.

Use small squash and zucchini that are 6 to 8 inches long because they are sweeter and less seedy than larger ones.

With a vegetable peeler, peel ribbons from the zucchini and squash that have been trimmed. Place in a large bowl; set aside.

In a separate bowl, whisk together 3 Tbs. EVOO, 1 Tbs. white wine vinegar, 1/4 tsp. Dijon mustard, 1/4 tsp. herbes de Provence, and salt/pepper to taste. Toss ribbons with mixture and 20 bsil leaves, sliced. Garnish with oregano sprigs. Let ribbons sit to absorb the mixture and the ribbons become tender and flavorful.