Wednesday, June 22, 2011

Zucchini Spaghetti with Mint

After all this chatting, back to food! This is a wonderful summer recipe, which can be eaten warm, cold or at room temperature, taken to picnics, eaten at the beach, or simply be a dinner. It has few ingredients, but needs special equipment, a julienne peeler or grater, to slice the zucchini into paperthin strands.

Zucchini Spaghetti with Mint (single large serving):

  • 2 oz spaghetti
  • 2 medium-sized zucchini, washed
  • 1 garlic clove
  • 1 TB olive oil
  • salt, pepper
  • 3 TB white wine (like chardonnay)
  • 3 TB water or vegetable broth
  • fresh mint

Cook the spaghetti al dente according to instructions. Use the julienne peeler, and slice the zucchini into thin strands. Once you are done, prepare a skillet with the olive oil, and add the zucchini. Make sure to separate the strands by hand. Saute for about 2-3 min before the zucchini start browning, and add the water and white wine. The zucchini basically should cook and soften in the water/wine mix on medium-low heat for about 5-7min. Add the salt and pepper, and the grated garlic. Once the spaghetti is cooked, drain and add to the zucchini, and mix gently. Serve with some fresh mint! (you can also add some fresh mint to the mix).

zucchini spaghett

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