Ok, so I had pounds of zucchini to use up and I’d been planning on a very veg-heavy absorption pasta, but then I saw a variety of posts the web about boiled pasta with zucchini and I gave in to the always gorgeous photos at Smitten Kitten and went with a julienned zucchini spaghetti.
First of all, don’t be fooled by how nice all this julienned zucchini looks:
While the results are better than if I’d cut by hand, the mental anguish was far greater. I have the STUPIDEST OXO Mandoline, with a clunky finger guard that I ended up having to use because it was so hard to force the zucchini through the julienne blade that I was sure I’d slice off a finger if I didn’t use the guard. UGH, the whole thing is bulky and awkward and the only part I like is how the legs fold out. It’s easy to twiddle the dial to adjust the thickness, but nearly impossible to pull out the piece that lets you either thoroughly wash the flat blade or flip it around to get wavy cuts. Argh.
Look at what the finger guard does to the vegetables:
That is a much smaller leftover piece than usual, because I was tempting fate and not really using it as directed at that point. The one time I tried to use this for onions about half of each onion was unusable. Grr.
Anyway, I wish instead of looking at Smitten Kitchen’s photos, I had actually read her recipe. I was in a coma and cooking without paying attention and I ended up not using any garlic or….anything that would give this flavor. Bleck. It was so boring. Had I read her directions or used a lick of common sense I would have cooked garlic in olive oil and then tossed the pasta/zucchini in THAT. Instead I just tossed olive oil over the pasta and zucchini, gave it a stir, and ate it alone while nursing my mandoline-wounded feelings in front of the TV while Ben was at band rehearsal. Tragic.
It was the first time I used some of my basil, though. That was a bright spot.
Happier times ahead: Since I was home for the weekend there is lovely Oregon Food Porn to come.