Zucchini Pasta With Sun Gold Tomatoes, Basil, & Pecorino Romano

• 2 large Zucchini, approximately 1/2#, julienned
• 1 1/2 tablespoons xtra-Virgin Olive Oil, enough to coat
• 1 tablespoon White Balsamic Vinegar, enough to coat
• 1/4 cup Pecorino Romano, julienned
• 1 Thai Chile, thinly sliced
• 1 handful Sun Gold Tomatoes, a mixture of halved and quartered
• 1 sprig Fresh Basil, picked leaves for garnish
• Maldon Salt (or some type of flake salt) & Black Pepper, to taste

1. In a bowl, combine the zucchini, olive oil, and white balsamic vinegar. Toss to coat.
2. Add the Pecorino Cheese, Thai Chile, and Cherry Tomatoes and toss lightly.
3. Season with salt and pepper to taste. Garnish with basil leaves.

zucchini, xtravirgin olive oil, white balsamic vinegar, pecorino romano, handful sun gold tomatoes, fresh basil, salt

Taken from food52.com/recipes/37683-zucchini-pasta-with-sun-gold-tomatoes-basil-pecorino-romano (may not work)