I just purchased a machine for making vegetable "pasta" strands. My first attempt was a mild success - zucchini "pasta" strands with pesto, sautéed leeks, feta, and cherry tomatoes. I sautéed the zucchini for a few minutes, but found it got a little limp....and green. I think next time I'll do a sweeter, more colorful sauce. Does anyone have a favorite recipe or technique?
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