Zucchini Pasta Primavera
Trade in traditional pasta for the ultimate gluten-free alternative. Cut into thin strips and briefly cooked, zucchini takes on an al dente texture that mimics pasta's.
- Servings: 2
Photography: Marcus Nilsson
- 1 pint halved cherry tomatoes
- 2 tablespoons capers
- 1 thinly sliced garlic clove
- Pinch of red-pepper flakes
- 3 tablespoons extra-virgin olive oil
- 1 large zucchini
- Toasted pine nuts
- Grated Parmesan
- Fresh basil
Use a mandoline, julienne peeler, or sharp knife (or a special machine called a spiral slicer) to make the strands from zucchini.
Saute tomatoes, capers, garlic, and a pinch of red-pepper flakes in olive oil for 1 minute over medium-high; add "noodles.". Cook, tossing, 1 to 2 minutes. Sprinkle with pine nuts, Parmesan, and basil.