zucchini linguine

SEASONAL INGREDIENT STUDY NO.6:

 Gluten-free pasta dish

Gluten-free pasta dish

Aren't I clever? I know full well that this dish isn't pasta, but I couldn't resist. Sadly, this is our last zucchini study. Zucchini can be utilized in so many ways, we hope the way used one of my summer favorites got your creative juices flowing. Today, I am introducing zucchini as an alternative to carbs. I love pasta and would eat it daily if I didn't loathe the added pounds that come with it. Who doesn't love pasta? It is easy and quick dinner solution. Not to mention pasta is delicious and it usually involves cheese, A++. This Zucchini Linguine was not at all time consuming and I topped it off with cheese, so all in all it is a winner. Did I mention it is gluten-free?

 

TOTAL PREP & COOK TIME: APPROXIMATELY 25 MINUTES

Ingredients

  • 3 fresh zucchini (or more depending on the number of guests)
  • 1/2 teaspoon nutritional yeast (for crunch, optional) 
  • 1/2 teaspoon salt
  • 1 tablespoon of fresh lemon juice
  • chopped basil leaves
  • 3 chopped garlic cloves
  • 1/4 cup of chopped shallot
  • thin sliced grana padano cheese (or your favorite cheese)
  • fresh ground pepper
  • olive oil to saute 

Directions

  1. Chop the shallots, garlic cloves, and basil leaves. With a peeler create zucchini ribbons. Then slice the ribbons into long and lean linguine-style strings. 
  2. Drizzle olive oil in pan. With burner on medium-high heat saute the zucchini, garlic, shallots, and basil. Let them mingle a bit then add lemon juice, salt, pepper, and nutritional yeast. Saute until the aroma creates a grumble in your stomach.  
  3. Plate and top with your cheese preference.  

Voilà, easiest thing ever!

wit_w.jpg