New mom shares her food beliefs with her daughterProduced by Devon Jolie
A small food-processor whirs, puréeing roma tomatoes with olive oil and garlic. It’s a raw pasta sauce, explains Jenice Schneider, for the zuchinni pasta she made just moments before.
Spaghetti-like strips of crisp zucchini stand in place of the traditional flour and egg pasta. And the finishing touch is a far cry from aged parmigiano reggiano. Instead, Schneider sprinkles several spoons of ground walnuts over the “spaghetti” to add texture to the dish.