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Ribbons and Bows Zucchini Pasta

Summer 2005
200504023.jpg
food and drink

BY: Jennifer MacKenzie

Simple flavours highlight the fresh tastes of summer in this quick pasta dish. Use a vegetable peeler or mandolin (vegetable slicing tool) to get the zucchini ribbons nice and thin. For the best results, choose zucchini that are narrower than the width of the peeler or mandolin blade. Make sure the pan is well heated before adding the oil and butter to cook quickly and keep the zucchini ribbons intact. This is the time to use good quality olive oil - the flavour will really shine through. Use a rotary cheese grater or the fine side of a box (cheese) grater to get fine shreds of cheese that will melt nicely from the heat of the pasta.

2 zucchini, about 1 lb (500 g)
12 oz (375 g) farfalle (bow ties) or other short pasta
3 tbsp (45 mL) extra-virgin olive oil, divided
1 tbsp (15 mL) butter
4 cloves garlic, cut into thin slivers
Salt and freshly ground pepper
1 cup (250 mL) grape or cherry tomatoes, cut in half
½ cup (125 mL) finely shredded Asiago or Parmesan cheese

1. Cut zucchini lengthwise into very thin ribbons; set aside. In a large pot of boiling salted water, cook pasta for about 10 minutes or until just tender. Drain, reserving 1 cup (250 mL) of the cooking water and return pasta to pot.

2. Meanwhile, heat 1 tbsp (15 mL) of the oil and the butter in a large skillet over medium heat. Sauté garlic until starting to turn golden, about 1 minute. Increase heat to high and add half of the zucchini strips. Sauté just until tender, 1 to 2 minutes. Remove garlic and zucchini with a slotted spatula and place in a bowl. Sauté remaining zucchini and add to bowl. Pour vegetables into pot with drained pasta and add remaining olive oil. Toss gently with enough of the reserved cooking water to moisten. Season with salt and pepper to taste.

3. Divide among warmed serving bowls and sprinkle with tomatoes and cheese.

Serves 4

What to Serve

LCBO#:18
$13.80  
200504023.jpg
food and drink

Ribbons and Bows Zucchini Pasta

Summer 2005

BY: Jennifer MacKenzie

Simple flavours highlight the fresh tastes of summer in this quick pasta dish. Use a vegetable peeler or mandolin (vegetable slicing tool) to get the zucchini ribbons nice and thin. For the best results, choose zucchini that are narrower than the width of the peeler or mandolin blade. Make sure the pan is well heated before adding the oil and butter to cook quickly and keep the zucchini ribbons intact. This is the time to use good quality olive oil - the flavour will really shine through. Use a rotary cheese grater or the fine side of a box (cheese) grater to get fine shreds of cheese that will melt nicely from the heat of the pasta.

2 zucchini, about 1 lb (500 g)
12 oz (375 g) farfalle (bow ties) or other short pasta
3 tbsp (45 mL) extra-virgin olive oil, divided
1 tbsp (15 mL) butter
4 cloves garlic, cut into thin slivers
Salt and freshly ground pepper
1 cup (250 mL) grape or cherry tomatoes, cut in half
½ cup (125 mL) finely shredded Asiago or Parmesan cheese

1. Cut zucchini lengthwise into very thin ribbons; set aside. In a large pot of boiling salted water, cook pasta for about 10 minutes or until just tender. Drain, reserving 1 cup (250 mL) of the cooking water and return pasta to pot.

2. Meanwhile, heat 1 tbsp (15 mL) of the oil and the butter in a large skillet over medium heat. Sauté garlic until starting to turn golden, about 1 minute. Increase heat to high and add half of the zucchini strips. Sauté just until tender, 1 to 2 minutes. Remove garlic and zucchini with a slotted spatula and place in a bowl. Sauté remaining zucchini and add to bowl. Pour vegetables into pot with drained pasta and add remaining olive oil. Toss gently with enough of the reserved cooking water to moisten. Season with salt and pepper to taste.

3. Divide among warmed serving bowls and sprinkle with tomatoes and cheese.

Serves 4

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