Zucchini Pasta with Sungold Tomatoes, Corn and Sunflower Seeds

1. 1

   Place one zucchini cylinder in a spiral mandoline, and firmly hold the mandoline in place while spinning the zucchini through the blade.

2. 2

   Repeat with the remaining zucchini pieces.

3. 3

   Wrap the zucchini ribbons in cheesecloth and squeeze out any excess water.

4. 4

   Discard the water, and place the dry zucchini ribbons in a large bowl.

5. 5

   Add the tomatoes, corn and sunflower seeds to the zucchini.

6. 6

   If using lobster, dice the meat into 1-inch chunks, reserving some claws for garnish, and add it to the bowl.

7. 7

   Mix in the olive oil, lemon juice and most of the basil leaves.

8. 8

   Add salt to taste, garnish with the remaining basil leaves and the lobster claws if using, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.