Angel Hair with Julienned Zucchini
A light and refreshing dish!
Servings - 4 servings
Ingredients
- 1 medium zucchini
- Couple basil, oregano and thyme leaves
- 1 large or 2 smaller garlic cloves, crushed
- 1-2 Tbsp olive oil
- Salt and pepper to taste
- 3/4 lb. angel hair pasta
Optional
- 2 cups grilled and diced chicken
- 1/2 cup grated or shredded Parmesan cheese
Instructions
- First up…Julienne the Zucchini…
- The Julienne is a 2 1/2 inch long and 1/8-1/4 inch wide cut on vegetables like carrots and zucchini. It is typically done after peeling the veggies…but as you can see, I like to include the green skin in the julienne cuts. For the color, and the nutrients!
- Chop of the head and tail of the zucchini.
- Cut into about 2 1/2 inch long sections.
- Cut off the green edges, creating a square…as best you can!
- Cut the square into 1/8 inch wide slices.
- Then slice those slices into 1/8 by 1/8 inch pieces. There…it’s julienned. Simple, right?!
- Make similar cuts to the green skin pieces.
- Pile high the julienned zucchini.
- Wash and pat dry the fresh herbs.
- Place the smaller herbs, like the thyme and oregano leaves, inside the larger leaves.
- Roll up like a cigar and run a knife through the fresh herbs.
- Peel a large garlic clove…or 2 smaller ones.
- In a small or medium skillet, heat the olive oil for 2-3 minutes, then crush the garlic into the oil.
- Saute the garlic for a little less than a minute, or until begins to brown. And make your house smell like food heaven.
- Add the julienned zucchini.
- And toss with the fresh herbs and sauteed garlic. Season with a little salt and pepper.
- Let saute, stirring often, for 4-6 minutes, or until begin to turn opaque and some turn brown.
- While the zucchini is cooking, prepare the angel hair pasta in a saucepan.
- Be sure to separate it well. Angel hair is famous for clumping together!!! Drain pasta when finished cooking.
- Toss the cooked pasta with the sauteed julienned zucchini. Season with salt and pepper.
- Serve it up!