After bringing all our freshly picked vegetables home, we had more zucchini than anything else. Rhi suggested we try something she had just seen on another blog, which was a pasta with zucchini peeled into thin strands. We used a peeler to make the strands and tossed this together with some fresh onions and carrots we had slightly boiled to help cook. After letting this heat up over medium heat, I added in a pesto I had made the week before to hold it all together. The result was a really nice, light pasta. It's probably also the freshest meal I've ever made, owing to the fact that the vegetables had been picked less than two hours prior to making it. Hard to top that (but parmesan does a good job).
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