Zucchini Spaghetti

For a take on the classic Italian zucchini pasta, follow my favorite recipe. It’s getting toward the end of zucchini season, so I have a seemingly endless supply of the vegetable. Treat your family to a light and delicious bowl of zucchini spaghetti.
This sauce calls for extra virgin olive oil, garlic and red pepper flakes. It’s super simple and takes only minutes to prepare.
Zucchini Spaghetti
1 lb. (approximately 2) zucchini, finely julienned
Salt and freshly ground pepper
3-5 tablespoons extra-virgin olive oil
2 cloves garlic, thinly sliced
1/2 teaspoon of red chili flakes
1/4 cup Fresh Italian Flat Parsley, chopped
1/2 cup Parmigiano-Reggiano cheese
An easy way to julienne the zucchini is to use a Mandoline slicer. If you don’t have one, use your handy vegetable peeler.
Heat olive oil in a large skillet over medium-high heat. Add garlic and red chili flakes. Sauté until the garlic is golden brown. Add the zucchini and 1/4 cup of water, seasoning with salt and pepper. Stir the zucchini and cook for approximately 3 minutes. Add the fresh Parmegiano and fresh parsley.
Serve with your favorite fish, meat or tofu dish. I like to pair this dish with my Italian Breaded Veal Cutlet. You can search for this recipe and others in the archives of Good Food at Ask Amy Daily. Make the pasta a meal by itself by adding goat cheese.
a presto,

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