Zucchini “Linguine” with Pistachios and Mint

Name: Zucchini “Linguine” with Pistachios and Mint
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 6
Cuisine: Global
Ingredients: 1 juice of lemon; 2 teaspoons lemon zest; 2 Tbsps mint leaves, chopped; 2 Tbsps olive oil; 6 servings parmesan cheese, to tatse; 118 milliliters pistachios, chopped; 6 servings salt and pepper, to taste; 2 Tbsps shallots, minced; 454 grams zucchini or yellow summer squash

Need a gluten free and primal side dish? Zucchini “Linguine” with Pistachios and Mint could be an excellent recipe to try. One portion of this dish contains approximately 14g of protein, 17g of fat, and a total of 234 calories. This recipe serves 6. This recipe covers 11% of your daily requirements of vitamins and minerals. If you have pistachios, lemon zest, summer squash, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 20 minutes.

Instructions

Getting the long thin “linguini” like strands of zucchini is vital to the success of this recipe. The thin threads are served raw and the acid in the dressing cooks the “pasta”.You may use a peeler with a julienne blade, or also a mandoline. If you have good knife skills you may even use a chef’s knife. Whatever process you use just make sure the strands are as long and thin as you can reasonably achieve.To make the dressing mix the shallots, olive oil, lemon juice and zest together with some salt and pepper. Shake or whisk well to emulsify.

Ingredients you will need

Salt And Pepper

Shake

Lemon Juice

Olive Oil

Linguine

Shallot

Zucchini

Pasta

Equipment you will use

Mandoline

Peeler

Knife

Whisk

Pour this mixture over the zucchini threads and toss well. Season with more salt and pepper to taste.Shave long thin strips of Parmesan cheese over the zucchini, followed by the pistachios and mint.

Ingredients you will need

Parmesan