Zucchini Spaghetti With Fresh Basil
|Zucchini||2 Pound, ends trimmed|
|Canned chicken broth/Stock||1⁄3 Cup (5.33 tbs)|
|Dry white wine||2 Tablespoon|
|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|
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.