This is a recent Recipe for Health at the New York Times. Very simple to make and a great pasta substitute.

Slice a zucchini (courgette) into thin ribbons using a potato peeler so they look just like fettuccine. Sauté in olive oil for a few minutes. Remove before they get soggy. Season.

This can be eaten as is, or the recipe recommends adding tomato sauce. I ran out of red pesto and didn’t have jars of sauce handy so I chopped up a ripe tomato and mixed it up with a little balsamic vinegar and Italian seasoning so it had a salsa-like consistency.

Easy to make, tasted great. I had it cold the next day and it tasted even better.