Tuesday, July 7, 2009

Zucchini again!

Pasta was on the menu for lunch, and I knew that mine would have basil and tomatoes featured prominently, while the boys would have more of a bolognese (a la Morning Star beefy crumbles). I am alone in my true devotion to basil, but it's one thing I don't mind not having to share! I did a brief sojourn through the garden looking for tomatoes--still green--and saw that the basil needed a hefty snip to keep from bolting, so came back with my scissors and did a trim.

Back in the kitchen I noticed another zucchini I'd picked but hadn't cooked up yesterday and decided rather spontaneously that today would be the day I would experiment with zucchini "pasta." I have read about this dish for a couple of seasons now, where you make zucchini ribbons and they supposedly mimic the pasta in a dish. I do love me my carbs, but if there's something that can mimic it well and not leave me with the carb coma, I'm all for at least taking it out for a test drive.

I did my google search thing and found a number of options. I settled on the NYT article from last summer and ran with it. Got out my trusty mandoline and had a good time making the ribbons--I went for a smaller cut than they did, but it turned out yummy and very very easy.

Sher's zucchini pasta with cherry toms and basil
1 8-inch zucchini, mandolined to your liking
1 clove garlic, minced
1 Tsp. olive oil
1 cup cherry tomatoes, halved
1 cups basil leaves, chopped coarsely
1/4 cup pine nuts
1/4 cup parmesan

In a medium frypan, sauted the garlic in the olive oil for a couple of minutes over medium heat. When it is fragrant, add the zucchini ribbons and toss lightly. Let them saute for a couple of minutes and toss again; do this repeatedly for about 4-5 minutes, until the ribbons are soft.

In a bowl, combine the cherry tomatoes, basil, parmesan and pinenuts. Add the cooked zucchini and toss well to coat the rest of the ingredients with the wetness of the zucchini. Flavor with salt and pepper and enjoy!

Is this pasta? No. Was it yummy? Absolutely. I will make this again, many times. Will the boys eat it? Probably not. But I will try...

In true Sher fashion, I will undoubtedly have to figure out how to make this with Alfredo sauce or something so that it's not too healthy!!

1 comment:

  1. This is beautiful and really sounds delicious. I'll definitely try it. However, I'm not a fresh tomato eater... seems like sundried tomatoes could be overpowering in this. Stewed wouldn't be as pretty, but probably yummy. Any other ideas? Besides learning to like fresh tomatoes, I mean...


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