We used zucchini strips as the noodles. Our farmers' market sells huge zucchini, which makes long "noodles".
Tagliatelle di pasta zucchine (Italian)
Serve 4
2 cups (480 ml) organic baby zucchini
1/4 cup and 2 Tbs. (90 ml) olive oil
8 cups (1920 ml) organic zucchini spiral "noodles", use a potato peeler
1 1/2 cups (360 ml) Greek yogurt (almond milk-dairy free)
2 cloves of garlic, chopped
1/4 tsp. (1,2 ml) saffron
1 cup (240 ml) squash blossoms, sliced thinly)
minced herbs: parsley, rosemary, and basil
2 Tbs. (30 ml) organic lemon juice
zest of 1 organic lemon
1. Cut the baby zucchini into rounds and toss with 1/4 cup (60 ml) of olive oil.
2. Grill over high heat until they have char marks, about 3-4 minutes. Let cool.
3. In a pan over medium heat, add the rest of the oil, saffron, and the garlic.
4. After a minute, turn the heat to low and add the yogurt and 1 cup (240 ml) of water. Stir everything together.
5. Cool the sauce, toss with the zucchini spirals and herbs.
6. Serve in four bowls. Sprinkle each with a little lemon juice and zest, plus the squash blossoms.
optional: Grade a hard cheese or use a dairy free cheese over the top.
