Zucchini and Almond Pasta Salad
Photo © Deb Perelman
- 1 1/2 pounds zucchini (2 to 3, depending on size), halved lenthwise and very thinly sliced
- 1 teaspoon salt
- 1 1/2 ounces parmesan or pecorino romano cheese, thinly sliced on a mandoline or with a peeler
- 1/2 pound pasta of your choice, cooked, drained and cooled
- 5 tablespoons olive oil
- Juice of one lemon
- Freshly ground black pepper
- This recipe is vegetarian
- Produce
- 1 1/2 pounds zucchini (2)
- Lemon, Juice of (1)
- Cooking & Baking
- Black pepper, Freshly ground (1)
- Olive oil (5 tablespoons)
- Salt (1 teaspoon)
- Pasta & Grains
- Pasta, cooked (1/2 pound)
- Dairy
- Parmesan or pecorino romano cheese (1 1/2 ounces)
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published August 9, 2010 (2 years ago).
101 people saved this recipe.
