Zucchini ribbon pasta alla puttanesca

By Rodney Bowers
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  • 8 sun dried tomatoes halves, soaked for 10 min in water and cut into thin strips
  • 12 black olives pits removed and chopped coarse
  • 2 tablespoons rinsed salted capers
  • 1/4 c finely sliced flat leaf parsley
  • 1/2 minced red onion
  • 2 cloves garlic sliced fine
  • 1 tablespoon cured lemon chopped fine or a couple of rasps of fresh lemon zest
  • 1/2 teaspoon honey
  • 6 tablespoons olive oil
  • 2 tablespoons good wine vinegar
  • squeeze of lemon
  • Garnish 1/2 cup buttered breadcrumbs


  • 3 medium / large zucchinis


  1. Prep all salsa ingredients, and place in a medium bowl. Mix everything together.
  2. Using a potato peeler, create zucchini ribbons. Run the peeler down the zucchini starting at the top, applying pressure, down length of zucchini. Repeat until you have used all of the zucchini. 
  3. Place ribbons in bowl. Toss with salsa, and top with toasted fresh buttered breadcrumbs. Serve.

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