Making zucchini pasta is simple, but there are some rules to keep in mind. Green or yellow gold bar zucchini are better to use than the yellow, pear-shaped variety. Zucchinis are firmer skinned and more cylindrical than other squashes, which works well in a mandoline. Be sure to squeeze out as much water as possible with a cheesecloth or kitchen towel or the zucchinis will leach a puddle of water onto the serving plate after salting. To dress the pasta, a combination of olive oil, lemon juice and basil leaves works just as well. This dish is served with Sungold tomatoes and corn to add sweetness, and sunflower seeds for crunch.
Ingredients
- 4 medium zucchinis, cut into 3-inch cylinders
- 1 cup cherry tomatoes (preferably Sungold), halved
- Kernels from 1 ear of corn
- ⅓ cup raw sunflower seeds
- 1 pound cooked lobster (optional)
- ⅓ cup extra virgin olive oil
- ¼ cup fresh lemon juice
- 1 cup basil leaves
- Salt to taste
- Nutritional Information
Nutritional analysis per serving (4 servings)
297 calories; 24 grams fat; 3 grams saturated fat; 14 grams monounsaturated fat; 5 grams polyunsaturated fat; 18 grams carbohydrates; 4 grams dietary fiber; 7 grams sugars; 6 grams protein; 20 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 Servings
Preparation
- Place one zucchini cylinder in a spiral mandoline, and firmly hold the mandoline in place while spinning the zucchini through the blade. Repeat with the remaining zucchini pieces.
- Wrap the zucchini ribbons in cheesecloth and squeeze out any excess water. Discard the water, and place the dry zucchini ribbons in a large bowl.
- Add the tomatoes, corn and sunflower seeds to the zucchini.
- If using lobster, dice the meat into 1-inch chunks, reserving some claws for garnish, and add it to the bowl.
- Mix in the olive oil, lemon juice and most of the basil leaves.
- Add salt to taste, garnish with the remaining basil leaves and the lobster claws if using, and serve.
20 minutes
Dining and Cooking