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“Spaghetti for the carbophobe: These lemon and mint flecked cucumber strips are easy to prepare and packed with flavor. Cooking cucumbers takes them out of the salad realm, transforming them into a side dish that‘s perfect with fish or white meat. Perked up with mint and lemon, they’re as refreshing as ever. From Gourmet.”

Ingredients Nutrition


  1. Julienne each cucumber into long 1/8” strips, omitting cucumber’s core.
  2. Blanch cucumber “noodles” in a 4-quart pot of boiling salted water 1 minute, then drain in a colander.
  3. Immerse colander with cucumbers in a large bowl of ice and cold water to stop cooking, about 2 minutes.
  4. Drain cucumbers, then transfer to a clean kitchen towel and pat cucumbers dry.
  5. Heat butter in a 10-inch skillet over moderate heat until foam subsides, then cook cucumbers, mint, salt, pepper, zest and lemon juice, tossing to coat, until just heated through, about 1 minute.

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