Serves
2
INGREDIENTS
- 2 medium zucchini one yellow and one green
- 1 ripe field tomato diced
- 2 cloves garlic slivered
- 1/4 cup diced onion
- 20 black olives pitted
- 1/4 tsp fresh chili pepper diced
- grated parmesan cheese
- olive oil
- 1/2 tsp butter
- 1/4 cup dry white wine
- salt and pepper
METHOD
- To prepare the zucchini: wash, dry, and cut in half. Next, remove the centre seed portion using a teaspoon and scooping along the centre until all seeds are removed. Next, slice the zucchini at a 45 degree angle, approximately 1/8 of an inch thick.
- In a medium size pan, over medium to high heat, sauté the diced onion, chili, and garlic until soft and tender, until they start to turn light brown on the edges.
- Add the sliced zucchini and continue to sauté for 1-2 minutes.
- Add the tomatoes and the white wine, season with salt and pepper and cook for additional 2-3 minutes.
- Add the olives and butter, followed by your noodle of choice and toss and sprinkle with parmesan cheese and serve.
