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Ingredients
- 3 med zucchini (about 8 oz each) spiralized for about 7 cups noodles
- 1/4 t salt
- 1 1/2 T EVOO
- 1 1/2 T lemon juice, plus more if needed
- 2 T pine nuts
- 1/4 c fresh basil leaves, cut into rivvons
- 1 oz shaved parmigiano-reggiano cheese
- ground black pepper
Details
Servings 4
Preparation
Step 1
Cut long noodles so about as long as spaghetti. Place zucchini in a colander over a bowl or in the sink Toss with the salt and let sit to drain for 30 min. Pat dry with paper towels then transfer to a bowl. Toss with oil and juice. (can be prepared a day ahead to this stage)
Toast pine nuts in dry skillet over med heat until fragrant, 3-5 min, shaking pan a few times. Let cool
When ready to serve, toss basil ribbons with zucchini. Taste, add more salt if needed.
divide on serving plates, top with parmesan shavings, nuts and pepper.
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