Zucchini tagliatelle

A few weeks ago I told you about the French attitude towards vegetables, and this enticing side dish is the perfect case-in-point. It falls into the "disguise" category: hey, if we make a

vegetable look like pasta, maybe no one will know it's actually a vegetable!

Well, surprise surprise, it actually works. There's something infinitely more fun about eating these long, thin, playful strips of zucchini. Tossed in olive oil, lightly seasoned, and cooked until they melt in your mouth, these tagliatelles are a change of speed from the same round coins of zucchini you've been eating all your life. It's a perfect accompaniment for red meat, or for that matter, for any main dish. I'd recommend approximately a zucchini per person.

Zucchini tagliatelle

Serves 4

4 zucchini

olive oil

salt, pepper, herbes de provence

Using a vegetable peeler, peel each of the zucchinis down to the seeds. Throw away

the skin and the cores.

In a large pan, heat the olive oil until it is warm but not smoking. Add the strips of

zucchini and season with salt, pepper, and herbes de provence. Sautée the strips of zucchini over medium-low heat until they are

translucent and soft - this should take approximately 15 minutes, or longer. Serve immediately.

Bon appetit!