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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Zucchini Pasta

Gluten free is all the rage these days. This recipe takes care of that, and is vegetarian, too.


3 lbs. Zucchini
1 Tbl + 1 tsp Kosher salt
½ cup + 2 Tbl Extra virgin olive oil
1 tsp Fresh garlic, minced
2 cups Roma tomatoes, small diced
½ cup Pesto (see recipe)
2 Tbl Dry white wine
1 tsp Fresh ground black pepper
Grated Parmigiano Reggiano as needed


Slice the zucchini on a mandoline fitted with the 1/8” shoestring attachment. Toss the zucchini in 1 tsp of the salt and place in a strainer for 30 minutes to draw out excess moisture. This will be used as your “pasta.”

Separately, combine the pesto and ½ cup of the olive oil.

Heat the remaining 2 TB of oil in a large skillet over medium-high heat. Add the garlic and cook for 1 minute, stirring constantly to avoid burning. Add the tomatoes and continue cooking for 2 minutes. Add the zucchini and remaining salt and pepper. Continue cooking for 2 minutes. Deglaze the pan with white wine and cook until it has evaporated, about 2-3 minutes. Fold in the pesto mixture and toss thoroughly for 2 more minutes.

Divide among 6 bowls and finish with grated cheese and more olive oil if desired.

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