Zucchini Pasta is one of our favorites! It is from a recipe by Mark Bittman from the New York Times. We make it every summer when Zucks are at there best. You WILL see this again, because we are patiently waiting for our FAVORITE Zucchini's to arrive at the Hollywood Farmer's Market. They are an heirloom zucchini and are only sold there for a very short period. Every week we ask are they there yet? They tell us to cool our jets. The zucchini is sliced very thin and sautéed until dark and crisp. They cook down to very little, so start with a lot of zucks. You can find the recipe for this simple and delicious pasta in our blog of: June 19, 2009. Click the date to get the recipe.
We started with a Nectarine Salad with Prosciutto and Saba. We love that salad!
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