My mom shouldn’t text.
She just shouldn’t. She’s a low-tech kind of girl.
Exhibit A: She recently tried to send a text to me but for some reason she couldn’t find my name in her address book so she inputted my number manually. A half hour later she received a confused call from a man who wanted to know who she was and why she was contacting him. She said she hadn’t contacted him and had no idea who he was.
“Well, then why did you just send me a text that says you love me?!” he demanded.
Apparently she had transposed a few of the digits in my phone number and texted “I love you!” to a complete stranger. She found the whole thing absolutely hysterical.
I’m not as low-tech as my darling mother when it comes to texting - though auto-correct has burned me more than once - but I am pretty low-tech in the kitchen department.
Don’t get me wrong, I love gadgets. I yearn and lust for fancy kitchen gadgets. I just don’t have many. So when I saw this recipe on Katie Did I was pleasantly surprised to find that I didn’t need any fancy gadget to make this “pasta.”
I’m in love with this recipe. Seriously. Who needs real pasta? Zucchini pasta is soooo much better. Not to mention prettier. My photos don’t really do this amazing – yet beautifully simple – dish justice, so make sure you check out Katie’s blog for a more accurate representation. The girl has mad photography skills.
Zucchini Ribbon ‘Pasta’ in a Lemon Tahini Sauce
- 2 Zucchini Squashes (green, yellow or both as I used)
- 1/2 lemon
- 2 Tbsp tahini
- Olive oil
- Black olives
- Salt, pepper, garlic powder, basil, parsley
Begin my cutting off the ends of the zucchinis and washing them. Using a vegetable peeler, peel one section at a time for 4 ribbons, then rotate and continue. Continue to rotate and peel until you hit the core of seeds, then stop. Save the core to dice up in another recipe. Do this for both zucchinis, you should be lefts with a large bowl of ribbon pastas, depending on the size of your squashes.
In a pan over medium- low heat add a tsp of olive oil and allow to warm. Dump in your ribbons (you may need to do this in batches depending on how many ribbons you have and the size of your pan. Just don’t over crowd it). Stir constantly with a spoon and allow the ribbons to cook through and wilt a little. Since they are so thin it should only take 1-2 minutes, you don’t want them overcooked. Squeeze 1/4 lemon just before they are finished cooking. Remove from heat and put in a bowl to toss with dressing.
Mix together 2 Tbsp tahini, 2 tsp olive oil, juice and zest from the other 1/4 of a lemon, a few dashes of salt, garlic, basil, and parsley. Slowly add a small amount of warm water while whisking until a runny, smooth dressing is made. This makes a small amount of dressing (about 2 serving worth, so feel free to double or triple for more servings).
Toss the ribbons with dressing and halved olives. Serve warm or cold. Make 1-2 servings or more if it’s a side dish.
Look! You can even twirl it like pasta!
Genius. Pure, genius. Do yourself a favor and make yourself some of this faux pasta. Trust me, you’ll be glad you did.
Oh, and if you get a random “I love you” text from an 815 area code, don’t panic – it’s just my mom.