Who says you can’t enjoy pasta anymore when you ditch carbs? This zucchini pasta is so simple and far more delicious than any regular pasta, and is a great conduit for lots of butter! I will likely be eating copious amounts of this dish the entire month of August. This can also be done with any summer squash or a medley to make a very colorful plate.
- 2 medium sized zucchini, or 2 small, sliced into thin julienne strips (the size of linguini)
- 1 Bunch of fresh basil, minced (about ⅓ cup)
- 1 Stick of butter, softened
- Coarsely ground sea salt
- Place the zucchini 'pasta' in a colander with plenty of sea salt sprinkled over all the pieces. Let drain for 30 minutes to an hour.
- Rinse off the salt.
- Put on a pot of water to boil.
- Meanwhile, mix the minced basil and salt into the softened butter.
- Place a sheet of plastic wrap onto your counter, scoop the butter mixture onto the plastic wrap and form into a log. Roll up with plastic wrap and set in refrigerator to ﬁrm up - at least 15 minutes (You can also put it in the freezer).
- When the water is boiling, add the the zucchini pasta and cook 3-4 minutes, until tender but not mushy or falling apart.
- Place it in a bowl and add several chunks of the basil butter and gently toss, saving some butter to serve.
This dish pairs nicely with my Pan Roasted Fish with Tomato Confit.
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