Snipped Spaghetti Salad Recipe

From Dorothy McNett's Recipe Book.

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See Also: Main Dishes · Pasta · Side Dishes · Vegetable Dishes

Snipped Spaghetti Salad

From Dorothy McNett's Recipe Book at

12-16 oz. spaghetti or linguine
2 tablespoons extra-virgin olive oil
4-6 small zucchini, shredded
3 large cloves garlic, minced
1/4 teaspoon fine sea salt
1/2 teaspoon freshly grated white or black pepper, or mixed
3 tablespoons fresh lemon juice
2 teaspoons chopped fresh mint leaves
2-4 tablespoons freshly grated Parmigiano-Reggiano cheese

Bring 16 cups water to a full boil in a covered pot. Add 2 teaspoons salt and a bit of oil, if desired. Add pasta, stir to swish it around and when water has returned to a boil, set a timer and cook until it is al dente. (Check package back for advised time, or if using freshly made spaghetti, just cook for 1-3 minutes.) Drain. In meantime, heat olive oil in a large skillet and cook zucchini and garlic 4-5 minutes. Season with salt and pepper, add lemon and mint, stir, and remove from heat. Snip pasta into salad serving sized pieces and toss in the zucchini. Add cheese. Serve warm or chilled.

Recipe created 1996-06-17.

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