A couple of weeks ago, we made grilled zucchini ribbons with pesto and white beans. It was extremely good, but I kept thinking to myself that I wished the zucchini had been thinner, and then I thought to myself that, although this was Deb giving the pasta treatment to something decidedly not pasta, what if pasta was also involved? And in my head one evening trying to figure out what to make for dinner, this ribbon of thought tied itself around paper-thin slices of zucchini and smashed garlic cloves sautéed in olive oil, cooked way way down, crushed together and tossed with pasta.
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