Lunch: Zucchini Noodles with Anchovy Butter

Ingredients

4 tablespoons (1/2 stick) unsalted butter
6 oil-packed anchovy fillets
2-3 large zucchini, thinly sliced into noodle-like ribbons with a vegetable peeler or mandoline (about 6 cups)
1/2 cup grated Parmesan
1 teaspoon crushed red pepper flakes

Instructions

Melt butter in a small saucepan over medium heat. Add anchovies and cook, breaking them up with a wooden spoon, until dissolved, about 5 minutes.
Combine zucchini ribbons, Parmesan, red pepper flakes, and anchovy butter in a large serving bowl. Serve immediately.

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