INGREDIENTS
2 zucchini squash
2 Tbsp. olive oil
2 cloves minced garlic
1 cup peas, frozen or fresh
1/3 cup ricotta cheese
2 Tbsp. pesto
1 tsp. crushed red pepper
kosher salt and freshly ground black pepper, to taste
Parmesan cheese, pine nuts and lemon zest, for garnish
PREPARATION
• Using a mandoline or a four-sided box grater placed on its side with the slicing blade facing up, move the zucchini lengthwise along the blade in long strokes to make “noodles.” Repeat with a second zucchini and set aside.
• In a skillet over medium heat, warm the olive oil. Add the garlic and saute 30 seconds. Add the zucchini, peas, ricotta cheese, pesto and red pepper. Saute 1 to 2 minutes. Season with salt and black pepper. Sprinkle with Parmesan cheese, pine nuts and lemon zest.
This article appears in August 2014.