This recipe is an homage to the pasta recipes that show up on food magazine covers every spring. You know the ones: they feature a bowl of pasta flecked with herbs and golden chicken—and smiling, painfully chic people gathered around a picnic table on a hillside, all bathed in dappled sunlight.
It makes you want to immediately pack a bag and buy a ridiculously expensive last-minute ticket to Tuscany. I’m here to remind you of a few key points: (a) plan your trips more deliberately than that; (b) you are equally as stunning as those people; and (c) this recipe is a mini vacation anytime you need it.
Made with zucchini noodles (one of our favorite most versatile vegetables!) instead of actual pasta, this dish won’t leave you feeling bloated and carb-crashing after 15 minutes. Winner of a meal in our opinion!
For more zucchini recipes, check out our zucchini halloumi fritters.
If you shop on Amazon, we like these pistachios and this brand of ground cumin and ground pepper.