Zucchini-Vermicelli Toss
Ready In: 25 mins
Serves: 4
Ingredients
- 8 ounces vermicelli
- 12 ounces shredded zucchini
- 2 tablespoons olive oil
- 3 tablespoons parmesan cheese
- 1 teaspoon lemon juice
- 2 cloves garlic (minced OR pressed, your choice)
- salt and pepper
Directions
- Boil large pot of water.
- Add some salt to the water and boil pasta.
- 2 minutes before pasta is done, add shredded zucchini to pot and cook with the pasta until pasta is cooked.
- Drain in a colander.
- While pasta is cooking, heat oil in a small skillet over medium heat.
- Add garlic and cook until just starting to turn golden.
- Mix pasta and zucchini, olive oil and garlic and remaining ingredients in a pasta bowl.
- Toss to coat and serve immediately.
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