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.
Zucchini ‘Pasta’ with Basil Butter
2 medium sized zucchini, or 2 small, sliced into thin
julienne strips the size of linguini
Bunch of fresh basil, minced – about 1/3 cup
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 up 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 hunks of the basil butter and gently toss, saving some butter to serve with.
This dish pairs nicely with my Pan Roasted Fish with Tomato Confit.
{ 2 comments… read them below or add one }
Lydia, this looks fantastic! But did you mean 1 medium sized zucchini instead of 2 medium sized? Can’t wait to try this!
Nope, I meant 2! But use whatever amount you think you need. Enjoy!
{ 1 trackback }