I returned home from Rome this summer inspired by the classic pasta dish Cacio e Pepe (“cheese and pepper”). This healthy twist features zucchini noodles as the base for a simple combination of ingredients like sharp, salty sheep’s milk cheese and bright and spicy freshly ground pepper. This dish is minimal, but magical.
Zucchini Noodle Cacio e Pepe
Yield: 2 to 3 servings
Active Time: 10 minutes
5 small zucchini, ends cut off 2 tablespoons olive oil 1 cup finely grated pecorino cheese cheese 1 teaspoon freshly ground black pepper
Use a spiralizer to create long, thin zucchini noodles.
Heat olive oil in a large skillet over medium heat and sauté zucchini noodles 2 minutes, until slightly tender. Off the heat, stir in Pecorino cheese and black pepper until all the noodles are fully coated. Serve immediately.