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.