Spaghettini with julienned zucchini, wilted basil and white truffle oil

August 9, 2013

Spaghettini with julienned zucchini and wilted basil-white truffle oil

The lure of zucchini blossoms, in all their edible goodness, prompts me to plant more zucchini than my husband Marc and I can possibly consume. The prolific plants do give us plenty of blossoms to make some of our favorite hors d’oeuvres, but they also produce an enormous amount of fruit.

I created this pasta after such a harvest, with the idea of keeping the summer squashes’ crispness intact. With that in mind, I julienned the zucchini and only tossed them with the hot pasta for a minute – just enough time to soften them, without cooking them. But the julienned slices also turn out to be exactly the same size as the spaghettini strands, the two intermingling in the most delicious way.

The last touch of wilted basil, parmesan shavings and truffle oil make every bite of this luxurious pasta burst with the essence of summer.

Enjoy this bite-sized demo!


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Julienned zucchini

Raw zucchini is also super-delicious in this edamame wrap with roasted jalapeños, shaved baby zucchini and fresh basil

Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.

{ 2 comments… read them below or add one }

Kayle (The Cooking Actress) August 9, 2013 at 2:07 pm

white truffle oil is allll I need to hear-music to my ears! MM!

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Viviane August 9, 2013 at 3:07 pm

Kayle! I’m with you on this one… Here’s to white truffle oil!

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