Ingredients
- 2 tablespoons lemon olive oil
- 4 cups spiralled zucchini
- ⅓ cup finely minced shallots
- 3 ripe plum tomatoes, peeled and cut into cubes, about 1 ½ cups
- Salt and freshly ground pepper to taste
- 8 fresh basil leaves, coarsely chopped, or fresh parsley, chervil or tarragon
- About ½ cup Havarti cheese, grated
Zucchini, shallot and tomato pasta with Havarti cheese
Method
- Heat lemon olive oil in a non-stick pan
- When it is quite hot, add the zucchini
- Cook over high heat, shaking the skillet and tossing zucchini pieces gently with a spatula
- Cook about 4 minutes
- Cool before using
- Add shallots and cook 1 minute
- Add tomatoes, salt, pepper and basil
- Cook and toss 2 minutes more
- Serve immediately, garnished with grated Havarti cheese
