Zucchini Pasta: I Might Die.

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As I told ya last night, I’m trying to get every last thing eaten in this house before we depart for a few days.

It just so happened that my newest Whole Living magazine appeared in my mailbox the other day.

It just so happened that the front cover food photo left me weak and speechless with desire.

It just so happened that I had exactly the ingredients the recipe on the front cover called for.

It just so happened that for approximately 4 days, 17 hours and 36 minutes I’ve eagerly waited to make the recipe on the front cover with the ingredients that I had that it called for.

It just so happened that I did make the recipe on the front cover with the ingredients that I had that it called for.

And it just so happens I may never be able to be reached again as I have run off with this dish, on horseback, into the night.

(and I forgot my cell at home.)

Zucchini Pasta:


What it took for 1:

* 1 zucchini, cut into thin strips

* 1/2 cup cherry tomatoes, halved

* 1 garlic clove, thinly sliced

* 1/4 cup walnuts, chopped

* 4 basil leaves, torn

* pinch of sea salt

* 2 Tbs. extra-virgin olive oil

In a large bowl, combine the garlic, tomatoes, walnuts, basil, salt and oil. Let sit for about 20 minutes, if you can. (I couldn’t.) Toss with zucchini!

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14 Responses to Zucchini Pasta: I Might Die.

  1. Hilah July 1, 2011 at 12:14 am #

    Oh good grief!
    I have made something similar but just with zucchini, lemon juice, olive oil, salt and pepper. This sounds like a hundred times better.

    • Bev Weidner July 1, 2011 at 12:23 am #

      You’re kidding! I’m sure yours was just as badical though. If you ever come to KC, you’re coming over. We’re drinking and cooking together. And drinking.

  2. lesley@homemadegrits July 6, 2011 at 11:46 am #

    i too wanted to make this as soon as i saw it on the cover. now i have to! yum.

    • Bev Weidner July 6, 2011 at 1:47 pm #

      Oh Lesley, you must. It’s so. stinkin’. good.

  3. Epicurea July 6, 2011 at 2:59 pm #

    looks mouthwatering – but how do you get to slice the zucchini so thin? any tricks of the trade to share?

    • Bev Weidner July 6, 2011 at 8:43 pm #

      Hey Epicurea!

      I actually used a little tool that juliennes vegetables. But I’m sure you could you use a mandolin for the slices and then use a knife for the lengthwise strips!

  4. Epicurea July 6, 2011 at 9:13 pm #

    thanks bev!

  5. Michelle July 15, 2011 at 10:46 pm #

    I use zucchini to make lasagna because my girlfriend if gluten-intolerant.

    • Bev Weidner July 16, 2011 at 4:10 pm #

      Great idea! I’m sure it’s delicious!

  6. mimi July 26, 2011 at 10:38 am #

    WOW I am totally gonna make that… Malta is swimming in Zucchini. My recent fave is zucchini salad, similar ingredients…. different process.

    • Bev Weidner July 26, 2011 at 1:12 pm #

      Oh? Do tell! I’m all ears!

  7. angie July 30, 2011 at 1:59 pm #

    I too get the Whole Living magazine, and I too tried this one out! Mine wasn’t as pretty as yours, and although I loved it, my kids weren’t feelin the love….so I gave them veggie doughnuts!

  8. Tracey August 10, 2011 at 10:50 pm #

    Yum! I get Whole Living magazine too and love their recipes. I will def have to make this!

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