The Pioneer Woman Tasty Kitchen
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Zucchini Ribbon Pasta with Lemon Tahini Sauce

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

A new great way to use up fresh zucchini from your garden!

Ingredients

  • 2  Large Zucchini Squash
  • 2 Tablespoons Tahini
  • 2 cloves Crushed Garlic
  • Olive Oil
  • ½ whole Lemon, Juiced
  • Salt, Pepper, Basil, Parsley
  • Feta Cheese For Serving

Preparation

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.

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Profile photo of heathen

heathen on 7.21.2012

I made this the first time last night. Neither my son nor my husband are much of a zucchini lover so I didn’t tell them. They both raved about it and wished I had made more.

I’m looking forward for this delicious and simple dish to become part of our regular repertoire.

On an added note we served this with some salad and some crusty bread (We aren’t gluten sensitive, just looking for delicious ways to get rid of the extra unnecessary white carbs).

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