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Zucchini “Pasta”

Something to do with the summer squash invasion while also incorporating some of the mint from the huge bunch you may have picked up at the farmers market or your own garden:

4 small zucchini, about 1 pound, julienned

1 clove garlic (or more, if you love garlic), red pepper flakes, vermouth (or white wine)

ricotta, salt and pepper, mint leaves (fresh)

1 can of diced tomatoes (8 oz), I’d recommend ones with jalapeno or similar add-ins, or fresh tomatoes (2-3, depending on size), diced

Start the garlic in a warm pan with olive oil – not too hot so the garlic doesn’t burn. Let the garlic infuse the oil a bit then add the zucchini, sauté for a bit, then add splash of vermouth. Let things meld a bit and the liquid cook down somewhat, then add the tomatoes and Parmesan. Allow things to cook down a bit more. Add ricotta/mint mixture and stir until combined. Serve with bread and white wine, or just as is. Count one coup against the mound of summer squash.

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