Food & Wine
Gluten-free zucchini pasta
A tasty and fresh alternative to pasta – great for people with a gluten allergy – these zucchini noodles are sure to surprise you.
Ingredients:
- 2-3 large zucchini, ends trimmed
- Freshly ground salt and pepper
- 1 tablespoon olive oil
- Freshly grated parmesan cheese
- Fresh basil leaves
Method:
- Use a julienne slicer to create your long zucchini “noodles”.
- Place the noodles in a bowl and toss with the olive oil and salt and pepper to taste.
- In a small frying pan over a medium heat, toss the noodles to lightly sauté them for three minutes.
- Return to the bowl and toss with fresh basil and parmesan cheese.
Top tip: Can be served cold – just skip the cooking step.
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