Zucchini Pasta

Added red pepper flakes, minced garlic and olives

I used my spiralizer to make ribbons of zucchini. For the garnish, I used freshly shredded parmesan, which was really great. Although this was quite tasty, it might be a bit bland. I plan to serve the leftovers with hot Italian sausage to give it some punch.

I threw a couple of handfuls of frozen, deveined, deshelled shrimp with the zuchs, and added a bit of lemon juice and white whine when I added the tomatoes. If I make this again I might add some garlic.

Yes, a bit too bland. Fresh ground pepper at serving time helped, but I like the suggestions of garlic and red pepper flakes. Before cooking the pasta I dunked the whole tomatoes into the near boiling water for a minute to split the skins then easily peeled them off before cutting them up to add to the zucchini and onion.

I felt the recipe might be bland if made exactly as written; my suspicion was confirmed when I read the comments. My intuitive desire to add bacon, garlic, crushed red pepper, a glug of white wine and parmigiano reggiano was not misguided, based on other cooks' comments/tips. I also added the zucchini at the very end (but before the pasta) so that it would remain toothsome, but still be cooked through. It was perfect. I wouldn't change a thing about my adaptation of this dish.

I committed the ultimate summer veggie, healthy recipe sin. I sautéed bacon-organic, etc.-and used the bacon grease and red pepper flakes and fresh garlic to sauté everything. Added bacon and goat cheese to the finished product. Quite delicious. Mea culpa.

A bit of garlic - a large clove, nicely chopped - does wonders for the flavor. Doubling up on the fresh thyme is also an improvement. Great dish! And it pairs extremely well with grilled shrimp.

This was a lovely, fresh summer pasta. Great way to use up produce from the veggie garden. I added garlic and chilli flakes at the sauté stage. I also added fresh basil at the end.

I fear that if I cook ribbonned (or even diced) zucchini for 20 minutes it'll turn to mush. I think maybe add it at the very end of the process?

I didn’t have fresh tomatoes, so I used a can of diced tomatoes. Also used 1/2 teaspoon of dried thyme and 1/4 teaspoon of red pepper flakes. This was delicious. Only had one zucchini, so I also used yellow squash.

Added lots of garlic, a can of tuna, white wine, lemon and red pepper flakes and then it was absolutely delicious. It needed that to get the extra flavor, but it was quite good!

Add a gorgeous big sweet red pepper, large cubed, in step 1. I have been making this since I was a bride except I do not ribbon the zucchini, rather if small I slice it and if larger I dice it. Great, quick dish, especially with small young zucchini. Actually, I have even occasionally added diced eggplant to this.

You are right about the mush, but that contributes to the sauce. Try it as described first. I found it super easy and delicious .

Used fresh from my garden zucchini,tomatoes, and thyme. Would knock back the onion a little next time, but it's a lovely light summer dish.

Haha! This is awesome.

While I won't go the bacon route (unless I end up cooking with no witnesses), adding goat cheese is a great idea. We've our own little milker, so it's a great way to incorporate our chevre.