Zucchini “Pasta” with Green Garlic and Peas

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.

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