Zucchini "Spaghetti" with Basil and Pine Nuts

Ingredients

• 1 large yellow squash
• 1 large green zucchini
• 2 tbsp olive oil
• 4 cloves of garlic, grated
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1/2 cup chopped basil
• 3 1/2 tbsp raw pine nuts
• 1-2 tsp lemon zest
• Grated parmesan cheese (optional)

Instructions

1. 1

   Use a julienne peeler or any of the tools listed above or see the note below. Cut long strips of zucchini until you reach the seeded core (where it becomes too soft to peel). Reserve the cores to use in soups, stir-fries, etc (See Note)

2. 2

   Pat the noodles dry with paper towels to absorb excess moisture.

3. 3

   Heat 1 1/2 tablespoons of the olive oil in a large nonstick pan. Add zucchini, grated garlic, salt, and pepper and cook at medium heat for 3-5 minutes ( the time will depend on the texture you prefer. For firmer, "crunchier" zucchini noodles cook for less time). Take into consideration that the longer you cook the zucchini noodles, the more water they will release. Remove from heat and place in a shallow bowl.

4. 4

   Add pine nuts to the pan and toast for 2-3 minutes until golden brown, tossing often (pay close attention to the pine nuts as they can easily burn!). If the zucchini has released a lot of water, drain some of it and then add the pine nuts.

5. 5

   Sprinkle with chopped basil and lemon zest and drizzle the remaining 1/2 tablespoon of olive oil