Thomas De Quincey’s Pasta-Less Pasta
15m prep 10m cook 25m ready
Zucchini ribbons stand in for pasta in this light, gluten-free dish. Tossed with olive oil, sautéed until crisp-tender, and served with tomato sauce and optional meatballs, it's a simple and delicious alternative to traditional pasta.
Nutrition (per serving, estimated)
Estimated based off 3 of 4 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 38.4 mg
- Iron: 1.31 mg
- Magnesium: 42.7 mg
- Phosphorus: 87.2 mg
- Potassium: 667 mg
- Zinc: 0.73 mg
Let's Cook
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Step 1.
Cut the ends off each zucchini. Using a potato peeler, slice the zucchini lengthwise into long, thin ribbons, stopping when you reach the seedy core. Discard the core or save for another use.
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Step 2.
Place the zucchini ribbons in a bowl and drizzle with 2 tablespoons olive oil. Toss gently to coat each ribbon evenly.
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Step 3.
Heat a large skillet over medium-high heat. Add the zucchini ribbons in a single layer (work in batches if needed) and sauté for 2–3 minutes, stirring occasionally, until they are crisp-tender and slightly browned in spots. Do not overcook; they should retain a slight bite.
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Step 4.
Add your favorite tomato sauce to the skillet with the zucchini ribbons. If using meatballs, add them now and heat through, about 2 minutes. Serve immediately. This dish also pairs well with barbecued chicken.
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