zucchini and almond pasta salad

Course Main Dishes

Ingredients in this Recipe

1 1/2 ounces parmesan or pecorino romano cheese, thinly sliced on a mandoline or with a peeler
1 1/2 pounds zucchini (2 to 3, depending on size), halved lenthwise and very thinly sliced
1 teaspoon salt
1/2 cup slivered almonds, well toasted and cooled (300 degree oven for 7 to 10 minutes, tossing occasionally, usually works)
1/2 pound pasta of your choice (I like the extra bite of whole wheat pasta in pasta salads), cooked, drained and cooled
5 tablespoons olive oil
Freshly ground black pepper
Juice of one lemon

See Full Recipe at Smitten Kitchen