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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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By way of Michael Chiarello's Bottega, a fun and healthy way to use all that zucchini or other summer squash. You can cut this like spaghetti or like fettuccine. Mix with fresh tomato sauce and fresh basil; or do a creamy sauce and more veg for a pasta primavera.. Ingredients:
3 -4 tablespoons extra-virgin olive oil |
4 garlic cloves, thinly sliced |
3 lbs zucchini, cut into long thin strips (or other summer squash) |
1/2 teaspoon salt |
Directions:
1. Heat a large skillet or roasting pan over medium heat. Add the olive oil and heat until the oil shimmers. Add the garlic and cook until light golden, about 5 minutes.
2. Add the zucchini and cook for a few minutes without turning. Add salt and cook another 3 to 4 minutes, stirring occasionally, until barely tender.
3. A mandolin is great for this.
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