Garlicky Zucchini Noodles with White Wine, Capers and Tarragon
By Heidi Allison
If you are shying away from pasta as a side, and, are looking for more veggie-centric dishes to accompany your main, add this recipe to your culinary repertoire. Not only is it quick to prepare, this dish has a sophisticated, yet decidedly modern French flavor profile that works great with grilled fish or mustard-marinated grilled poultry.
Don't let the amount of garlic scare you—the cloves are sliced paper-thin, a culinary technique which tempers their “bite”. But, be careful about the amount of tarragon…Measure accurately since it is a pungent herb, and a little goes a long way. The goal is to enhance the flavor of the zucchini—not overpower it. A fine mince added at the end of the cooking process lends a slightly sweet taste with undertones of lemon and basil, with a hint of anise.
While garlic can be switched out for shaved shallots for a more traditional French approach, I like the juxtaposition of the garlic and capers in this dish. Feta cheese is optional, but adds a slightly tangy taste and creamy texture, which complement the rather bland zucchini. This dish can be served warm.
Ingredients:
2 Tbs. orange-flavored extra virgin olive oil
1 Tbs. unsalted butter
2 medium organic zucchini, ends trimmed and spiralized into ¼ inch ribbons
Sprinkling of Kosher flake salt
6 cloves garlic, peeled and sliced pa-per-thin on a mandoline
1 Tbs. capers
1/3 cup plus 1Tbs. white wine
2 Tbs. lemon juice (about 1 lemon)
1 Tbs. minced fresh tarragon
2 Tbs. feta cheese, crumbled
Preparation:
Heat a large sauté pan or wok on medium heat and add oil and butter. When melted and sizzling, add zucchini, season with a sprinkling of salt. Sauté, stirring with a wooden spoon or tossing zucchini ribbons several times in the pan in a back-to-front motion, until al dente—about 2 minutes.
Add garlic and capers and stir for about 10 seconds. Add white wine and reduce till most of the liquid is gone—about 1 minute. Add lemon juice and tarragon and toss to coat.
Remove to serving plate and top with cheese, then serve.
If you are shying away from pasta as a side, and, are looking for more veggie-centric dishes to accompany your main, add this recipe to your culinary repertoire. Not only is it quick to prepare, this dish has a sophisticated, yet decidedly modern French flavor profile that works great with grilled fish or mustard-marinated grilled poultry.
Don't let the amount of garlic scare you—the cloves are sliced paper-thin, a culinary technique which tempers their “bite”. But, be careful about the amount of tarragon…Measure accurately since it is a pungent herb, and a little goes a long way. The goal is to enhance the flavor of the zucchini—not overpower it. A fine mince added at the end of the cooking process lends a slightly sweet taste with undertones of lemon and basil, with a hint of anise.
While garlic can be switched out for shaved shallots for a more traditional French approach, I like the juxtaposition of the garlic and capers in this dish. Feta cheese is optional, but adds a slightly tangy taste and creamy texture, which complement the rather bland zucchini. This dish can be served warm.
Ingredients:
2 Tbs. orange-flavored extra virgin olive oil
1 Tbs. unsalted butter
2 medium organic zucchini, ends trimmed and spiralized into ¼ inch ribbons
Sprinkling of Kosher flake salt
6 cloves garlic, peeled and sliced pa-per-thin on a mandoline
1 Tbs. capers
1/3 cup plus 1Tbs. white wine
2 Tbs. lemon juice (about 1 lemon)
1 Tbs. minced fresh tarragon
2 Tbs. feta cheese, crumbled
Preparation:
Heat a large sauté pan or wok on medium heat and add oil and butter. When melted and sizzling, add zucchini, season with a sprinkling of salt. Sauté, stirring with a wooden spoon or tossing zucchini ribbons several times in the pan in a back-to-front motion, until al dente—about 2 minutes.
Add garlic and capers and stir for about 10 seconds. Add white wine and reduce till most of the liquid is gone—about 1 minute. Add lemon juice and tarragon and toss to coat.
Remove to serving plate and top with cheese, then serve.
