Zucchini Pasta with Sungold Tomatoes, Corn and Sunflower Seeds

By Jeff Schwarz and Greg Kessler

Published September 29, 2013

  • Greg Kessler for The New York Times
Media 1 of 1
Total Time
20 minutes
Rating
4(59)
Comments
Read comments

Making zucchini pasta is simple, but there are some rules to keep in mind. Green or yellow gold bar zucchini are better to use than the yellow, pear-shaped variety. Zucchinis are firmer skinned and more cylindrical than other squashes, which works well in a mandoline. Be sure to squeeze out as much water as possible with a cheesecloth or kitchen towel or the zucchinis will leach a puddle of water onto the serving plate after salting. To dress the pasta, a combination of olive oil, lemon juice and basil leaves works just as well. This dish is served with Sungold tomatoes and corn to add sweetness, and sunflower seeds for crunch.

Featured in: A Chef in the Field | Zucchini

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:4 Servings

  • 4 medium zucchinis, cut into 3-inch cylinders

  • 1 cup cherry tomatoes (preferably Sungold), halved

  • Kernels from 1 ear of corn

  • ⅓ cup raw sunflower seeds

  • 1 pound cooked lobster (optional)

  • ⅓ cup extra virgin olive oil

  • ¼ cup fresh lemon juice

  • 1 cup basil leaves

  • Salt to taste

Ingredient Substitution Guide

Preparation

  1. Step 1

    Place one zucchini cylinder in a spiral mandoline, and firmly hold the mandoline in place while spinning the zucchini through the blade. Repeat with the remaining zucchini pieces.

  2. Step 2

    Wrap the zucchini ribbons in cheesecloth and squeeze out any excess water. Discard the water, and place the dry zucchini ribbons in a large bowl.

  3. Step 3

    Add the tomatoes, corn and sunflower seeds to the zucchini.

  4. Step 4

    If using lobster, dice the meat into 1-inch chunks, reserving some claws for garnish, and add it to the bowl.

  5. Step 5

    Mix in the olive oil, lemon juice and most of the basil leaves.

  6. Step 6

    Add salt to taste, garnish with the remaining basil leaves and the lobster claws if using, and serve.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
59 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

There aren’t any comments yet. Be the first to leave one.
Danielle

I used regular linguini instead of zucchini. I used arugula instead of basil. I used frozen corn instead of fresh. I used sundried tomatoes instead of fresh tomatoes. So good!!

Lori

Used lime instead of lemon, and cooked shrimp instead of lobster, because that’s what I had on hand. Super delicious.

Kathy

I substituted pine nuts for sunflower seeds and absolutely loved it. This is a keeper.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.