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Hello, and welcome
I'm Viviane
with FoodAndStyle.com
Every summer, I get an abundance of zucchini from my vegetable garden,
so I'm always trying to come up with
interesting dishes for it. Today's recipe is one of my favorites.
We're going to julienne zucchini and then toss it with spaghettini
and basil, top it with parmesan shavings
and a little white truffle oil. The zucchini slices that
get tossed with the pasta remain raw
and they add the most wonderful crunch
and lightness to our dish.
Set your madnoline on the julienne
blade attachment. Place a piece of zucchini on the machine
and slice it with the holder.
Our pasta is ready, so now we're going to drain it.
Look at this gorgeous pasta...
Delicious
and it smells divine to boot.
You can serve the pasta family-style, of course, but I love to plate it. This way, I can
garnish it
more carefully and more beautifully. Once you've put your pasta
in bowls, garnish it with the parmesan shavings
drizzle with a little truffle oil
and finish with black pepper.
You can get this recipe at FoodAndStyleClub.com
The Club is my new online interactive cookbook
and you can try it free for 30 days with absolutely no obligations.
You get this recipe, and many other club-exclusive
recipes with video clips and all kinds of other
wonderful features. I hope to see you there. Thank you for watching
See you next time!