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Zucchini Spaghetti With Fresh Basil

Diet.Chef's picture
Ingredients
  Zucchini 2 Pound, ends trimmed
  Cornstarch 1 Tablespoon
  Canned chicken broth/Stock 1⁄3 Cup (5.33 tbs)
  Dry white wine 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Black pepper 1⁄8 Teaspoon
  Olive oil 1 Tablespoon
  Garlic 1 Clove (5 gm), minced or crushed
  Parmesan cheese 1 Ounce, grated
  Basil 1⁄2 Cup (8 tbs), slivered
Directions

1. Push the zucchini lengthwise through a mandoline sheer to make fine (1/8-inch) strands.
2. In a small bowl, stir together the cornstarch, chicken broth, wine, salt and pepper. Set the sauce aside.
3. Spoon the olive oil into a large heavy skillet and place over moderately high heat. Add the garlic and cook for 10 seconds. Add the zucchini strands and stir-fry for 1 to 2 minutes, until they give up some of their liquid. Stir the sauce and add it to the skillet. Bring to a boil over high heat, stirring to thicken. Remove from the heat. Stir in half of the Parmesan cheese and all of the basil. Divide among 4 shallow soup plates. Top the portions with the remaining 2 tablespoons Parmesan, dividing equally. Serve right away. If you can afford the calories, serve with sliced Italian bread to sop up the juices.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Stir Fried
Ingredient: 
Zucchini

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