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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.

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Credit: Marcus Nilsson

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Servings:
2
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Ingredients

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Directions

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

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  • 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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