Zucchini Ribbon Pasta with Lemon Tahini Sauce

Recipe heavily adapted from Katie Did.

Rinse your zucchini, cut off the ends and remove the outside skin with a vegetable peeler. Discard skin.

Continue to create ribbons with your vegetable peeler until you reach the seeded core of the zucchini. Do that on each side. You should have a very large bowl full of ribbons.

Whisk together tahini, crushed garlic and roughly 2 tablespoons of olive oil. Squeeze in the lemon juice and add in salt, pepper, basil and parsley to taste. Slowly add in water until the sauce reaches a runny consistency.

Heat a large skillet over medium high heat. Add olive oil and let it heat up until you can see ripples. Add in your ribbons, season with salt and pepper and saute until lightly wilted, about 1-2 minutes. You’ll probably need to separate them into two batches so the pan isn’t too full.

Remove pasta ribbons from the skillet and toss with your sauce and serve immediately. Top with feta.