Zucchini Pasta

Be sure to keep them al dente or else they might fall apart.

Serves 4

Ingredients
2 pounds zucchini
2 T. extra virgin olive oil
 Salt and pepper
¾ cup Fresh Tomato Sauce (optional)
¼ cup freshly grated Parmesan, for serving (more to taste)

Preparation 
Using a vegetable peeler, cut the zucchini into lengthwise ribbons. Peel off several ribbons from one side, then turn the zucchini and peel off more ribbons. Continue to turn and peel until you get to the seeds at the core Discard the core. Cook the zucchini strips in 2 batches. Heat 1 T. of the oil in a large nonstick skillet over med-high heat and when it is hot, add the zucchini ribbons and 1/2 teaspoon salt. Cook, tossing and stirring the zucchini, for 2 to 3 minutes only, just until softened and beginning to be translucent. Adjust salt and pepper to taste, and transfer to a serving dish. Repeat with the remaining olive oil and zucchini. Serve, with tomato sauce and Parmesan if desired.