I came across this picture when I was looking for something else and immediately wondered why it had been so long since I’d made this super simple, great dish. With spiralizing, as with many other things I guess, when you move on to more complicated concoctions, you often forget the simple things that you enjoyed in the beginning.
This was one of my entry level dishes when I started spiralizing, and remains one of the best. It also all but sings of Spring.
Ingredients: (Easily doubled)
1 medium zucchini, spiralized with the “spaghetti” blade
1 clove garlic, minced
1 heaping TBS pesto
4-6 cherry tomatoes, halved or quartered
olive oil, kosher salt, freshly ground pepper, red pepper flakes
1. Spiralize a zucchini into spaghetti-like strands. Cut the strands into reasonable lengths. Drain in a colander for a little while, and then blot the strands with a paper towel to absorb more of the moisture. Zucchini is a watery vegetable.
2. Heat a small amount of olive oil in a sauté pan. No more than a teaspoon. Add the garlic and a tiny shake of pepper flakes. Cook for a minute or so on medium heat. Do not burn the garlic.
3. Add the zucchini strands. Toss with the garlic. Season with a little salt and freshly ground pepper. Add the pesto. Cook for about two minutes, tossing the entire time. You want the strands to retain some texture. Think al dente pasta.
4. Add the tomatoes and toss to combine. No more than a minute more.
5. Remove to a bowl and sprinkle with grated Parmesan cheese.