Zucchini, not pasta, is the star of the show in this easy weeknight dish from Mark Bittman. Six zucchinis, two tomatoes and one onion for a half pound of pasta make this a vegetable-rich tangle that makes worthy use of your farmers' market haul. Slice clean, unpeeled zucchini into ribbons, using a vegetable peeler, and turning the zucchini as you go.
Ingredients of Zucchini pasta
- It's 50 grams of pasta stars.
- Prepare 1 small of zucchini.
- You need 1 tbsp of chives.
- It's 1 pinch of olive oil.
- It's 25 grams of grated cheese.
Zucchini pasta step by step
- Steam zucchini for 3 minutes.
- Add oil and blend.
- Stir in the chives then pour over the cooked pasta.
Toss in some parsley, give it all a quick simmer, then you're ready to serve it up with pasta and Parmesan cheese. Zucchini pasta is a bit of a misnomer, because this recipe doesn't actually include traditional pasta noodles. Two of summer's star produce, zucchini and yellow summer squash are caramelized and mashed to create a creamy, buttery pasta sauce without using any cream. This pasta takes just minutes to make and uses the simplest of summertime ingredients, most of which you may have in your pantry right now! Zucchini Ribbon Pasta A combination of zucchini and yellow summer squash, cut into thin ribbons, makes this pasta as colorful as it is vegetable-packed.
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