Zucchini Pasta with Sungold Tomatoes, Corn and Sunflower Seeds

By Jeff Schwarz and Greg Kessler

Zucchini Pasta with Sungold Tomatoes, Corn and Sunflower Seeds
Greg Kessler for The New York Times
Total Time
20 minutes
Rating
4(59)
Comments
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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: Visiting the Source | A Chef in the Field: Zucchini

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Ingredients

Yield:4 Servings
  • 4medium zucchinis, cut into 3-inch cylinders
  • 1cup cherry tomatoes (preferably Sungold), halved
  • Kernels from 1 ear of corn
  • ⅓cup raw sunflower seeds
  • 1pound cooked lobster (optional)
  • ⅓cup extra virgin olive oil
  • ¼cup fresh lemon juice
  • 1cup 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.

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Ratings

4 out of 5
59 user ratings
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Comments

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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.

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