Zucchini Pasta
Read my review of this recipe.
Ingredients:
- 6 ounces spaghetti
- 10 plum tomatoes (2 pounds), peeled, seeded, and diced
- 3 cloves garlic, smashed
- 4 medium zucchini or squash (2 pounds)
- 1 tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, quartered
- 1 cup basil leaves
- Freshly shredded Parmesan cheese
- Salt and pepper, to taste
Directions:
Cook pasta in a large pot of salted water according to package directions. Drain.
Put the tomatoes along with the garlic. Season with salt and pepper, and bring to a simmer. Cook until saucey, about 15 minutes. Transfer the sauce to a blender and puree. Put the sauce in a bowl and set aside.
Trim the blossom off the zucchini. Use a mandolin or a very sharp knife to slice the zucchini lengthwise into very thin strips. Discard the center seedy pieces and separate the slices. Slice the strips into julienne cuts, similar to the shape of the spaghetti.
Warm the olive oil in a large skillet over high heat. Add the garlic and zucchini and toss until just barley wilted, about 3 minutes. Add the tomato sauce and bring to simmer while tossing. Add cherry tomatoes and remove from heat. Add basil and pasta and toss again. Season with salt and pepper, to taste. Sprinkle with Parmesan cheese and serve.
Serves 4.
Nutrition:
Substitutions:
Recipe adapted from Emeril Lagasse.