the healthiest dish ever?

I’ve had a sad zucchini sitting in my vegetable bowl for about a week. Feeling uninspired, I searched “zucchini” and “pasta” looking for something interesting. What I found was unexpected, but perfect.

Zucchini Pasta!

From the New York Times’ “Recipe for Health” series.

Ingredients

2 big zucchini

2 tbsp olive oil

garlic (roasted, powdered, or raw)

handful of pine nuts

½ cup grated parmesan

salt & pepper

 

Thinly slice zucchini into long strips with mandolin or vegetable peeler

Stop peeling when you can start to see the soft center. Discard the remaining core (It reminded me of a rubber chicken).

Toast pine nuts in a dry pan over medium heat for a few seconds, until they start to brown. Remove from pan and set aside.

Heat oil in pan. Toss in zucchini strips, garlic, salt, and pepper and cook uncovered for a few minutes. Cover and cook for a few more until zucchini is no longer crunchy but still firm (like aldente pasta).

Transfer to medium-sized bowl and toss with cheese and pine nuts immediately.

[Printable PDF]