You really can't make this dish without a mandoline, which is the only caveat. We're not sure it would otherwise be possible—without blood, sweat, and tears, anyway—to get the paper-thin ribbons of zucchini.
The zucchini does very much resemble tagliatelle pasta, and it's tossed with onion and cucumber, then dressed with lemon juice and pistachio oil. So summery!
The accompanying article describes Greenspan's love of the local farmers' market near her home in Connecticut, and how the freshest summer ingredients need so little intervention to be beautiful and delicious. We couldn't agree more.
• Get the recipe: Zucchini "Tagliatelle" with Mint, Cucumber, and Lemon
• Read the article: Summer House Cooking
Related: Lighter Zucchini Fritti
(Image: Misha Gravenor for Bon Appétit)