New This Month

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

Source: Martha Stewart Living

Ingredients

  • 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

Directions

  1. Use a mandoline, julienne peeler, or sharp knife (or a special machine called a spiral slicer) to make the strands from zucchini.

  2. 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.

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