Zucchini Pasta with Butter & Herbs


This is my take on a recipe I found on Food & Wine. I love using zucchini as pasta! What really makes this dish is the lemon zest and tarragon.

2 lbs small zucchini, julienned on a mandoline lengthwise
3 TBSP butter
6 scallions, sliced thin
Salt & Pepper
2 TBSP tarragon, chopped
1 TBSP lemon zest
1 TBSP fresh thyme
4 oz pecorino grated

In a large skillet melt butter over med high heat, add zucchini, scallions and salt & pepper. Cook until softened, about 8 minutes.

Add the remaining ingredients, stir to combine and serve.

Serves 4.


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