Zucchini “pasta” with pea shoots
It has been a while since I bought any kitchen gadgets but on a recent trip to Vancouver my son recommended the KitchenAid spiralizer attachment and I went for it instantly. I have a spiralizer thingy at home but it works best with larger vegetables such as potatoes etc. The KitchenAid one apparently works with any size. (nothing to disclose, this is not a promotional post).
While in Van City we had dinner at Provence in Yale town one evening and I ordered a vegetarian dish they called Panisse and vegetables. As it happened, the only thing I could eat on the plate (sorry, the dish wasn’t to my liking) was zucchini “spaghetti” with pea shoots. It was an interesting item and stuck in my mind, so when I came home, I thought I’d make it for dinner and the spiralizer certainly helped.
I have to admit the the spiralizer on the mixer worked better than the the other gadget I had and in no time I had beautiful long spiral strands of zucchini I could cook “pasta style.”
I had a bag of fresh, beautiful pea shoots so I was all set for making the dish we had at Provence. I was only going to make it with olive oil and shaved pecorino but this could easily be made with a light tomato sauce, pesto, nut pesto or other sauces.
It’s a last minute dish, best served as soon as it is made as the zucchini would continue to exude its juices if you let it sit.
3 medium zucchini
A large handful of fresh pea shoots
2 tablespoons olive oil
Salt and pepper
A couple of fresh thyme sprigs, leaves removed
Shaved pecorino or grated parmesan
Cut the zucchini in half and shred each half into “noodles” using a spiralizer of your choice.
Heat olive oil in a skillet on medium heat.
Add zucchini spirals and toss with kitchen tongs for 3-4 minutes until wilted but don’t over cook.
Add salt and pepper as you cook it.
When the zucchini is ready add the pea shoots and thyme leaves and toss for a minute, mixing the shoots into the strands of zucchini.
Once you have added the shoots be careful not to over cook, it should only take a few seconds.
Pile into pasta bowls, shave pecorino over (or sprinkle with grated parmesan) and serve immediately.
My email was hijacked and here is my new email address. I read your zucchini pasta recipe on email but I’m really not into cooking these days. I told Phil on our 50th anniversary that I had ENOUGH of cooking and food shopping and I was going on strike. There are so many good restaurants in Ajijic that are very reasonable so not cooking is a pleasure. I do enjoy reading your recipes though. One never knows when or if I’ll change my mind, but that is not in the cards for the near future. I’m booked on 2 cruises this summer. The 1st leaves Vancouver on May 22 for San Francisco then on to the Hawaiian Islands and back to San Fran. The 2nd leaves Anchorage on Aug 16 for the first major cruise of 32 days via the Northwest Passage to 3 ports in Nw Territories and Nunavut, then 3 stops in Greenland ending in New York on Sep 17. I loved the Antarctic and now am looking forward to the Arctic
Judy, you make my head spin with all your world travels. That is exactly what I would like to be doing. The 32 days Northwest passage sounds adventurous and interesting. I need a crash course on cruise sourcing next time I see you. We are going on a Baltic Cruise in September, but only for 2 weeks. I am looking forward to seeing St. Petersburg which has been on my “list” for sometime now. As you can see, I am still enjoying cooking and have fun spending a day in the kitchen but I can see your point. At some stage, enough is enough. Safe travels and stay in touch.