I love spaghetti. I love zucchini. I love white wine. All those ingredients together make for one dynamite dish. Something about the texture of freshly mandolin-ed zucchini gets me going. That, and the white wine….
Oh and it’s easy! Inspired by chef Travis Brittingham – owner and chef of Spoons Bistro spoonsbistro.com or facebook.com/pages/Spoons-Bistro… where Farmer Potter sells his greens, we re-created our own version of Spaghetti of Zucchini:
- Saute some garlic, at least 3 huge cloves, in a couple tablespoons of EVOO. I also used some leek I had in the fridge.
- Add a couple handfuls of fresh tomato.
- Splash with some white wine. Add a handful of basil. Cook down for 10 minutes.
- Add your mandolined zucchini into the pan. Cook for 5 minutes – don’t overcook the zucchini strands.
- Finish with a pat of patter for some extra richness.
- Serve with some fresh grated parmesan in nice, big deep bowls.
Enjoy!
Spagatino Alfredo said,
November 7, 2010 @ 1:35 am
Yummmmmmmmmmmmmmmmm!!!
melissapotter said,
November 7, 2010 @ 3:50 am
I would love to make it for you!
Jud said,
November 7, 2010 @ 6:38 am
Although I am working on an omelet at the moment, this sounds reeeeeeeeeeally good. aaahhh where is all the fresh zucchini when you need it? A little snow here yesterday and day after day of no sun – and the days are quickly getting shorter
Looking forward to seeing the good ole USA and my new grandson in just three weeks 
))))))))
melissapotter said,
November 7, 2010 @ 4:25 pm
I bet you’re thrilled to visit your new grandson!
melissa potter said,
November 7, 2010 @ 3:49 pm
p.s there is no spaghetti in this dish – sorry about the implication