Cucumber Noodles

Submitted by Sandi From CA

"Spaghetti for the carbophobe: These lemon and mint flecked cucumber strips are easy to prepare and packed with flavor. Cooking cucumbers takes them out of the salad realm, transforming them into a side dish that‘s perfect with fish or white meat. Perked up with mint and lemon, they’re as refreshing as ever. From Gourmet."

 

• Ready In: 15mins
• Ingredients: 7
• Serves: 4

ingredients

• 3 English cucumbers (usually plastic-wrapped, 2 1/2 to 2 3/4 lbs total)
• 2 tablespoons unsalted butter
• 2 tablespoons finely chopped of fresh mint
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon black pepper
• 1⁄2 teaspoon finely grated fresh lemon zest
• 1 teaspoon fresh lemon juice

directions

1. Julienne each cucumber into long 1/8” strips, omitting cucumber’s core.
2. Blanch cucumber “noodles” in a 4-quart pot of boiling salted water 1 minute, then drain in a colander.
3. Immerse colander with cucumbers in a large bowl of ice and cold water to stop cooking, about 2 minutes.
4. Drain cucumbers, then transfer to a clean kitchen towel and pat cucumbers dry.
5. Heat butter in a 10-inch skillet over moderate heat until foam subsides, then cook cucumbers, mint, salt, pepper, zest and lemon juice, tossing to coat, until just heated through, about 1 minute.