I am on a pasta kick as of late.
I am not usually one to swoon over pasta; I often like the sauce more than the pasta itself, but I have found a good thing with this recipe. I was inspired by “Yes, I want cake” to create “pasta” using zucchini as the noodle. And because local farms are overflowing with zucchini, this dish made perfect sense.
The result of using a julienne peeler with this dish is similar to spaghetti squash, in that you achieve long slender “noodles” that you can twirl around your fork. It is a lovely light meal that is so reflective of August’s seasonal produce. Yum!
Serves: 2 Total Time: 20 minutes
2 large zucchini
1 cup cherry tomatoes, halved
1 ear fresh corn, kernels cut off
2 cloves garlic, minced
1/4 cup fresh basil, thinly sliced
1/4 tsp each salt and pepper
1 tbsp olive oil
pinch of red pepper flakes
Using a julienne peeler, peel zucchini and place in a colander, set in the sink or over a bowl. Sprinkle with 1 tbsp of salt, tossing to coat. Let rest for at least 10 minutes to ensure that most of the moisture has been released. Rinse off salt and pat dry with a clean tea towel or paper towel.
In a large non-stick skillet heat oil over medium-high heat, add in tomatoes and cook for about 3 minutes; until lightly browned and popped. Add in the corn, garlic, salt, pepper, and hot pepper flakes, cooking for another minute. Gently toss zucchini noodles into the tomato mixture, cooking for about 5 minutes, or until soft.
To serve, divide between two plates and sprinkle with fresh basil. Other garnishes could include finely chopped chives and parmesan cheese.