Recipe: Zucchini & Herb “Pasta”

 We’re always looking for new ways of eating zucchini and try to eat as much of it as we’re able
to in the summer.  Recently a friend lent us her spiralizer and we liked it so much that we
decided to get our own (Vincenzo’s has them).

It has many uses but the best use for us is for turning a couple medium zucchinis into a very
quick and tasty pasta dinner.

Simply turn the zucchini in the spiralizer as if it were in a pencil sharpener and watch as nice
long strands of zucchini emerge that can then be quickly stir-fried and then tossed with whatever
pasta sauce or herbs you like.

Our preference right now is to make a quick pesto and add in some soft goat cheese along with
one or two sausages and the total time it takes to make is easily less than 30 minutes.  I suppose you could make this without a spiralizer but it would be a bit of work to get the zucchini cut into
noodle-like pieces. 

Zucchini & Herb “Pasta”

1-2 zucchinis, spiralized
Other veggies, like broccoli, kale, onions, pretty much anything else that sounds good
Oil
Fresh Italian herbs, mostly basil, minced
Handful of walnuts, pecans, or other heartnuts, chopped
Small chunk of hard cheese, like parmesan, grated
Soft goat cheese
Italian sausage, chopped and cooked

Make the “pasta” by shredding the zucchinis in the spiralizer.  Heat a large frying pan or wok
over medium high heat with a bit of oil.  Fry the zucchinis and any other veggies you want to
include, stirring frequently.

Toss in the minced herbs, chopped nuts, grated cheese, and cooked sausages, and cook another
minute or two. Serve while still sizzling hot.