Use a vegetable peeler or mandolin to turn zucchini in very thin, wide noodles to make an all-vegetable “pasta” dish. The thin slices actually retain more of their texture when cooked than thicker slices would, while still becoming tender.
Trim the ends off 1 lb. of zucchini. Use a horizontal vegetable peeler or a mandoline to slice the zucchini as thin as possible lengthwise. Place in a bowl and toss with 1/4 t. salt and let sit for ten minutes. Drain any water.
Shell English peas to make 1 C. or trim 1 C. Snap Peas and cut in half.
In a large cast iron skillet or wok, heat 3 T. olive oil. Thinly slice 1-2 stems of green garlic, white and green parts, to make 1 C.
Saute the green garlic over medium heat until it is soft, 2-3 minutes. Raise the heat and add the peas and the zucchini. Saute until the noodle are tender but not too soft.
Remove them to a large bowl and season with more salt and pepper. If you like, add 1/2 C. grated parmesan cheese and a teaspoon of heavy cream.