Make It Monday: Zucchini Pasta
Summer is nearly upon us and we are heading into a great time of year to eat fresh, light, and local foods. Zucchini, which is usually plentiful and inexpensive, can be a great, and healthy stand-in for pasta. When made just right, it’s silky and wonderful.
Whether you are avoiding wheat-based pasta due to Gluten or you are on a low carbohydrate diet or you simply want to eat more vegetables, here is a simple recipe for a zucchini pasta that couldn't be easier.
2 pounds zucchini (or a combination of yellow and green zucchini)
2 tablespoons extra virgin olive oil
Kosher salt and freshly ground pepper
¾ cup Fresh Tomato Sauce (optional)
¼ cup freshly grated Parmesan, for serving (more to taste)
1. Using a vegetable peeler, cut the zucchini into lengthwise ribbons. Or, even easier, you can use a Spiral Slicer.
2. Cook the zucchini strips in two batches. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. When it is hot, add the zucchini ribbons and 1/2 teaspoon kosher salt. Cook, tossing and stirring the zucchini, for two to three minutes, until softened and beginning to turn translucent. Adjust salt and add freshly ground pepper to taste, and transfer to a serving dish. Repeat with the remaining olive oil and zucchini. Serve, topping with tomato sauce and freshly grated Parmesan if desired.
Yield: Serves four
H/T to NY Times for the recipe.