Courtesy of Delilah’s Farm
2 cups zucchini ribbons (see Preparation instructions)
2 cups diced tomato
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
Pinch of red pepper flakes, or more to taste
1/4 cup grated Parmesan cheese
2–3 tablespoons fresh basil chiffonade (stack basil leaves, roll up, and cut into 1/8 inch ribbons crosswise)
1/2 pound spaghetti, cooked per package directions
- While pasta is cooking, dice tomatoes, and make the zucchini ribbons using a vegetable peeler or mandolin to cut the zucchini into thin strips lengthwise.
- When pasta has one minute left to cook, add the zucchini ribbons and stir.
- Drain pasta/zucchini well and place in a serving bowl.
- Add tomato, olive oil, salt, red pepper flakes, Parmesan cheese, and basil and toss.
Serves 2 as main course 4 as first course. Prep time, 10 minutes; cook time, 15 minutes.
Cook’s Note: You can substitute coarsely chopped fresh parsley for the basil, but be sure to use only fresh herbs for this recipe.
Ingredients for this recipe were included in The FruitGuys TakeHome box. Order yours today! www.fruitguys.com