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Use the zucchini ribbons we sliced for the zucchini salad to embellish your pasta serving. In this dish, we sauteed chopped garlic in EVO, tossed in chopped tomatoes (I take the extra minute to remove the seeds) to warm, fold in cooked pasta and sliced zucchini ribbons and top with freshly grated parmesan cheese and fresh basil.

Slice the zucchini into smooth ribbons. Slice lengthwise to get julienned ‘noodles.’

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