Zucchini Pasta

We have our warm Santa Ana winds blowing through, so I feel okay squeezing in one more post about our dearest summer squash, the zucchini.

I, too, was skeptical. Very skeptical. But it's delicious. Yes, zucchini "pasta" is delicious! Pasta itself is a precious, heartwarming artform and I would never suggest that zucchini does, should, or can substitute its delicately doughy comrade; they are unique individuals, different special personalities. However, you can prepare zucchini using some traditional pasta methods and make something incredibly tasty happen. Plus, like cooking up dried pasta, it requires few ingredients and little time. Here's the basic steps for the simple butter, salt, and pepper route, but go crazy with meatballs, tomato sauce, pesto, coconut milk - whatever you can dream up!

INGREDIENTS

zucchini (2-3 per person) shredded on a mandolin

earth balance or butter

good chunky salt

fresh ground pepper

INSTRUCTIONS

1. Warm up butter in a large sauce pan until it bubbles then add the shredded zucchini.
2. Saute until soft, but not mushy.
3. Sprinkle with salt and fresh pepper to taste.

That's it! Promise, you won't be disappointed. xo, J