7 Summery Pastas

Photo by: Sarah Shatz

Zuccaghetti

Save and print this recipe on FOOD52.
Serves 6

8 small zucchini (about 2 lbs)
1 tsp salt
3 tbs tarragon leaves
2 tbs fresh lemon juice
3 tbs olive oil
1 cup cream (1/2 &1/2)
3 tbs chives, minced
fresh ground black pepper

1. Julienne the zucchini, place in a colander, sprinkle with the salt and drain for 1/2 hour. Then, rinse, and squeeze out the excess moisture. A salad spinner can work.
2. In a ... more 

Photo by: Sarah Shatz

Zuccaghetti

Save and print this recipe on FOOD52.
Serves 6

8 small zucchini (about 2 lbs)
1 tsp salt
3 tbs tarragon leaves
2 tbs fresh lemon juice
3 tbs olive oil
1 cup cream (1/2 &1/2)
3 tbs chives, minced
fresh ground black pepper

1. Julienne the zucchini, place in a colander, sprinkle with the salt and drain for 1/2 hour. Then, rinse, and squeeze out the excess moisture. A salad spinner can work.
2. In a blender, put the olive oil, lemon juice, tarragon leaves and cream.
3. Blend until creamy and all the ingredients are fully incorporated into a creamy dressing.
4. Toss the zucchini with the sauce (amount determined by taste). Sprinkle with the chopped chives. Grind pepper over mixture to taste.

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