Tuesday, September 7, 2010

Zucchini ribbon pasta

You know what one of my favorite tools is in the kitchen?  A julienne peeler.  OMG, I love this thing.  I use it for salads, carrot cake, zucchini bread, pastas, omelets....  damn near everything.  It's way better than a large grater.  WAY better.

This is actually the one I own.  I love it.  Since it is super sharp, it has a safety cover that flips one way to cover the blades and the other way to use it.  You'll never lose it b/c it's part of the design.  Nice, huh?

I remember seeing pasta like this once, but didn't see a recipe for it or anything, so I wasn't sure how it would work.  How would you get the zucchini ribbons to be soft enough for it to curl with the pasta?  Well, I tried something out, and yum.  Perfect.  I love this stuff.  The best part is the crunch from the zucchini adding a different texture to a boring pasta. 


1lb of whole wheat linguine
2 medium sized or 1 large zucchini
Whole head of garlic (or half, if you don't like lots of garlic)
2 small shallots
Olive oil
Sea Salt, to taste
Fresh cracked pepper
Crush red pepper flakes (about 1-2 tsp, depending on your taste)
Grated Parmesan cheese

Boil a pot of water with table salt to flavor the water.  Cook pasta to al dente, as directed on the package. 

Heat olive oil in a large pan.  Use enough to coat the bottom of the whole pan. 
Chop the garlic into nice sized chunks, thinly slice the shallot.  Saute the garlic, shallot and red pepper in the pan, but don't burn the garlic!  Take off the heat if it is done before the pasta is.
Julienne the zucchini into long strips to match the pasta.  When the pasta is done cooking, drain.  Let the pasta sit in the colander (toss with cold water to prevent sticking).  Coat the pot with a layer of olive oil and heat.  Once it is well heated, toss the pasta and julienned zucchini together with the heated oil.  This will cook the zucchini just enough. 
Toss the garlic, shallot and red pepper oil mix into the pasta and toss again. 
Add as much or as little grated cheese as you'd like.  Sprinkle some sea salt and fresh cracked pepper to taste. 

This is such an easy and quick dinner.  You'll really enjoy the added crunch and flavor of the zucchini ribbons in the pasta.  Something different than the normal boring chunks of veggies  :)

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