Featured recipe from Marilu’s table * Zucchini ribbon pasta
This main dish is very quick and light – perfect for a hot summer evening. It could be served raw (without doing the sauté), or you could make your favorite marinara sauce and top the zucchini ribbons with a little of that.
If you don’t have a shallot, you could use one clove of garlic, or you could use part of a leek or part of an onion. Check the end of the recipe for other options.
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Zucchini Ribbon Pasta
Purple * Serves 6
2 medium-large zucchini
1 shallot, minced
Olive oil
salt
2 Tablespoons fresh lemon juice
herbs to taste (such as chopped fresh basil)
diced tomato (optional)
Using a vegetable peeler, cut zucchini lengthwise into thin strips just until the seeds are visible, keep turning the squash. This will make beautiful wide zucchini “pasta” ribbons.
Toss the zucchini ribbons in olive oil and put a little oil in a saute pan. Saute the zucchini for a minute or so and add the shallot. When almost al dente, toss in the remaining ingredients. Serve immediately.
Options – sprinkle with a bit of vegan parmesan or pine nuts. Or top with diced sun-dried tomatoes. Or chopped kalamata olives. Or add some diced bell pepper with the shallot. Or make carrot ribbons from a full-size (not a baby) carrot and add those with the shallot (they’re thinner, so they cook faster than the zucchini).
