Zucchini Spaghetti With Fresh Basil Recipe
Ingredients
| Zucchini | 6 Medium, trimmed | |
| Cornstarch | 1 Tablespoon | |
| 1/3 cup canned chicken broth or stock | ||
| Dry white wine | 2 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Black pepper | 1/8 Teaspoon | |
| Olive oil | 1 Tablespoon | |
| 1 medium garlic clove, minced or crushed through a press | ||
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
| Basil | 1/2 Cup (16 tbs), slivered | |
Directions
1. Push the zucchini lengthwise through a mandoline sheer to make fine (1/8-inch) strands.
2. In a small bowl, stir together the cornstarch, chicken broth, wine, salt and pepper. Set the sauce aside.
3. Spoon the olive oil into a large heavy skillet and place over moderately high heat. Add the garlic and cook for 10 seconds. Add the zucchini strands and stir-fry for 1 to 2 minutes, until they give up some of their liquid. Stir the sauce and add it to the skillet. Bring to a boil over high heat, stirring to thicken. Remove from the heat. Stir in half of the Parmesan cheese and all of the basil. Divide among 4 shallow soup plates. Top the portions with the remaining 2 tablespoons Parmesan, dividing equally. Serve right away. If you can afford the calories, serve with sliced Italian bread to sop up the juices.
2. In a small bowl, stir together the cornstarch, chicken broth, wine, salt and pepper. Set the sauce aside.
3. Spoon the olive oil into a large heavy skillet and place over moderately high heat. Add the garlic and cook for 10 seconds. Add the zucchini strands and stir-fry for 1 to 2 minutes, until they give up some of their liquid. Stir the sauce and add it to the skillet. Bring to a boil over high heat, stirring to thicken. Remove from the heat. Stir in half of the Parmesan cheese and all of the basil. Divide among 4 shallow soup plates. Top the portions with the remaining 2 tablespoons Parmesan, dividing equally. Serve right away. If you can afford the calories, serve with sliced Italian bread to sop up the juices.
Chef
