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Zucchini ‘Noodles’
From Stonesoup
Inspired by Molly from Orangette in her fabulous book ‘A Homemade Life: Stories and Recipes from My Kitchen Table.’
I’ve always been a fan of zucchini and basil together and this recipe is a brilliant example of what a lovely married couple they make.
If you’re not in the mood to make your own pesto by all mean use a bought one. Just don’t miss out.
I’ve recently gotten into using a timer to cook my pasta. Takes the guess work out and means you don’t need to stress and spend lots of time testing. Just set to the time on the packet and forget.
Serves 4
4 medium zucchini
2T olive oil
300g (3/4lb) long pasta such as spaghetti or bucatini
1/2C pesto
parmesan cheese, to serve
1. Bring a large saucepan of salted water to the boil.
2. Slice zucchini lengthwise into ribbons as thin as you can. Heat oil in a frying pan and cook zucchini stirring occasionally until soft and buttery. About 8 minutes.
3. Meanwhile get your pasta cooking for as long as the wise people in the pasta making company recommend. Scoop out a cupful of cooking water then drain pasta. Add pasta to the zucchini pan along with the pesto.
4. Stir until the pasta is well coated, adding a little reserved cooking water if it looks too dry. Taste & season.
5. Serve hot with extra cheese passed separately.
Add to my Old Favourite Recipes
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