Fresh Zucchini & Tomato Pasta

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SpaghettiCourtesy 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.


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