Zucchini is an interesting vegetable. I feel like it changes its flavor by cutting it in different ways. With pasta, I really like zucchini ribbons. Sautéed very briefly they retain a bit of their crunch and add a nice texture. I like to make easy summer pastas with sauces that require barely any cooking if any. This is the kind of dish you can throw together in a flash and it is healthy, fresh and bursting with flavor. What is your favorite summer pasta?
Summer Pasta with Zucchini Ribbons and Cherry Tomatoes
-1 Container Cherry Tomatoes, cut in half
-1-2 Garlic Cloves, crushed and minced
-Zest from 1 lemon
1. Using a vegetable peeler, create zucchini ribbons. Do not include the densely seeded part in the middle. You could save this for zucchini bread. Place the ribbons in a colander in the sink and toss with salt. Let them sit, stirring occasionally, for 15-20 minutes so that they release some of their water.
2. Bring salted water to a boil. Cook pasta until just done reserving a small amount of the pasta water before draining.
3. In a skillet, heat a bit of olive oil over medium heat and add the garlic and chili flakes to taste. When the garlic has become soft and translucent, add the cherry tomatoes. Stir briefly and cook 1-2 minutes.
4. Add the zucchini noodles and the lemon zest. Stir and cook 1-2 minutes. Add the pasta and allow to cook for 1 minute, adding some of the reserved pasta water if it is too dry.
5. Taste for salt and serve with fresh grated parmesan.