Zucchini Tagliatelle With Mint Cucumber And Lemon Food

PASTA WITH ZUCCHINI AND MINT

Steps:

• Bring a large pot of water to a boil for the pasta. Meanwhile, heat the oil over medium heat in a large, heavy nonstick skillet, and add the zucchini. Cook, stirring or shaking the pan, until the zucchini is tender, 10 to 15 minutes. Season generously with salt and pepper. Add the sugar, and stir in the vinegar, lemon zest and mint. Remove from the heat, and keep warm while you cook the pasta.
• When the water comes to a boil, salt generously and add the pasta. Cook al dente, following the timing instructions on the package. Add 1/2 cup of the pasta cooking water to the zucchini, then drain the pasta and toss with the zucchini. Serve, passing the cheese at the table for sprinkling.

ZUCCHINI CUCUMBER SALAD

Steps:

• In the bottom of a medium bowl, whisk together the lemon basil vinaigrette: lemon juice through pepper.
• Trim both ends of the zucchini and use a vegetable peeler to create long, wide ribbons. I find that it's easiest to place the zucchini flat on a cutting board and peel the vegetable horizontally.
• Repeat the same process with a cucumber and place both the zucchini and cucumber ribbons in the bowl on top of the vinaigrette.
• Add arugula and cherry tomatoes to the bowl and toss well until vegetables are evenly coated with the vinaigrette. Check for seasoning and adjust accordingly.

TAGLIATELLE WITH PARMESAN AND COURGETTES (ZUCCHINI)

Steps:

• Add the olive oil and garlic into a thick bottomed pan and fry for 30 seconds.
• Add the courgettes and toss for 2 minutes.
• Add the lemon juice, salt pepper and most of the basil.
• Cook for a few minutes.
• Meanwhile cook the tagliatelle in boiling water until al dente.
• Toss with the courgettes in the pan adding most of the parmesan cheese (may need a little extra olive oil to loosen).
• Serve with torn basil and sprinkle with parmesan.

ZUCCHINI "TAGLIATELLE" WITH MINT, CUCUMBER, AND LEMON

Steps:

• Using mandoline or V-slicer and working with 1 zucchini at a time, thinly slice lengthwise, discarding first strip. Slice up to seeded core; turn zucchini and continue to slice until only rectangle of seeded core remains; discard core. Place slices in medium bowl.
• Add cucumber, onion, 1/2 of chopped mint, and lemon peel. Whisk lemon juice and pistachio oil in small bowl, then pour over zucchini mixture; toss to coat. Season with salt and generously with pepper. Cover zucchini mixture and refrigerate at least 1 hour and up to 3 hours.
• Sprinkle remaining chopped mint over salad and toss to coat.

ZUCCHINI "TAGLIATELLE" WITH MINT, CUCUMBER, AND LEMON

Steps:

• Using mandoline or V-slicer and working with 1 zucchini at a time, thinly slice lengthwise, discarding first strip. Slice up to seeded core; turn zucchini and continue to slice until only rectangle of seeded core remains; discard core. Place slices in medium bowl.
• Add cucumber, onion, 1/2 of chopped mint, and lemon peel. Whisk lemon juice and pistachio oil in small bowl, then pour over zucchini mixture; toss to coat. Season with salt and generously with pepper. Cover zucchini mixture and refrigerate at least 1 hour and up to 3 hours.
• Sprinkle remaining chopped mint over salad and toss to coat.
• *Pistachio oil can be found at specialty foods stores, some farmers' markets, and at amazon.com. If unavailable, substitute walnut or olive oil.