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My friend Helen and I shared this dish at Matteo's in Boca Raton along with our Veal Sorrentino. The zucchini linguini stole the show. I immediately located a metal peeler to create the shreds and voila - that's the dish. It is perfect tossed with olive oil, garlic, and Parmesan or red sauce. Even faster version is to pan saute your zucchini shreds and heat them in half a jar of Mario Batali or Gia Russo sauce. It is delicious!
- 3 medium zucchini
- 3 garlic cloves, sliced
- 1 tablespoon olive oil
- Freshly grated Parmesan
- pasta sauce - optional
- Peel long strips of zucchini using a vegetable peeler or mandolin.
- Sauté the garlic in the olive oil in a large skillet, add the zucchini and gently toss to coat. Season with salt and black pepper. Cook 8 to 10 minutes, until wilted and tender. Sprinkle with Parmesan cheese, adjust seasonings and toss to coat with the cheese.
- The zucchini strips can also be simmered in your favorite marinara sauce recipe. Homemade Pasta Sauce
Serving size: Serves 4