Friday, August 5, 2011

Zucchini Pasta

Zucchini is such a versatile veggie I always try to keep some on hand.  But summer time is the best time to cook with zucchini as they are in season!  Because I have a lot on hand that I needed to use right away I decided to make a quick pasta with them.  Normally I would leave the skin on, but because these are a bit ripe I peeled them.  Use your mandolin to slice them up cook with garlic and olive oil add pasta and parmigiano and pasta pronta!

Keep garlic whole to add subtle flavor, I added an aglio and prezzemolo cube, you can get more info about this here: for additional flavor

The rind will tell if it is the real deal

The dish is more colorful if you don't peel the skin off the zucchini

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