Ingredients
4 zucchini
1 tsp salt
1 tsp butter
1 tsp olive oil
½ cup basil pesto
parmesan cheese
for serving
Allergy Advice
Contains Dairy
Contains Nuts
Equipment
- 1 peeler
- 1 chopping board
- 1 colander
- 1 frypan
- 1 spiraliser (optional)
- 1 mandoline (optional)
Instructions
- Cut ends from zucchini and use a peeler to cut long strips. Place on a chopping board in stacks and slice into strands.
- Place zucchini linguine in a colander and add salt, tossing to combine. Allow any liquid to drain away.
- Heat butter and oil in a frypan over medium heat. Add zucchini and cook for 2-3 minutes, stirring continuously.
- Remove from heat and add pesto, tossing to coat. Serve with parmesan.
Notes
Tip
There are fancy tools available such as spiralisers that turn vegetables into strands. You could also use a mandoline if you have one. The method described here doesn’t require any specialty equipment.
Variation
Don’t limit yourself to pesto. You could also serve the zucchini linguine with bolognaise or your favourite tomato-based pasta sauce.
