Mediterranean Zucchini Pasta

rawmediterraneanzucchinipasta
Mediterranean Zucchini Pasta
Print Recipe
Servings
4 servings
Servings
4 servings
rawmediterraneanzucchinipasta
Mediterranean Zucchini Pasta
Print Recipe
Servings
4 servings
Servings
4 servings
Ingredients
Servings: servings
Instructions
  1. Chop the red onion, peel and mince garlic, cut cherry tomatoes in half or dice heirlooms, cut Kalamata olives in half, chop capers, and chop the parsley. Have the olive oil, lemon juice, dried herbs, red pepper flakes, and peeled garlic cloves ready.
  2. Wash the zucchini if needed and pat dry with paper towel. Either spiralize zucchini or slice with a potato peeler into ribbons. Use a pair of kitchen shears to cut through the pile of noodles a few times to make shorter noodles.
  3. Heat the 2 tablespoons olive oil in a medium-sized frying pan over medium-high heat; then add the chopped red onions and cook about 2 minutes. Add the garlic and dried herbs and cook a minute more. Add the tomatoes and cook about 2 minutes. Then add the olives, capers, and red pepper flakes and cook another minute or two. Turn off heat and stir in the chopped parsley.
  4. Heat the other tablespoon of oil (or slight more) over high heat in a large non-stick frying pan or wok. (I used my new Green Pan Wok, which worked perfectly.) When the oil is hot, add the whole garlic cloves and cook about 30 seconds (just until you smell garlic), then discard the garlic. (Don't let the garlic brown or it will taste bitter.) Add the noodles and cook 2-3 minutes over high heat, stirring a few times, just until the noodles are hot and have started to soften.
  5. Divide the hot noodles among serving bowls and top each with a generous scoop of the sauce mixture and a tbsp of pine nuts. (Leftovers can be kept in the fridge and gently reheated in a hot pan, although this is definitely best when it's freshly made.)
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