Monday, August 1, 2011

ZUCCHINI "FETTUCCINE" WITH TOMATO SAUCE



It was vegan night with Brittany and Ashley. We always have a blast cooking together. This week, as I was thinking about what we should make I looked out at the garden and it told me what we would make. The zucchini is producing big time and the tomatoes....well they are trying to take over the yard. So, I decided not only would we be vegan but we would also be RAW! How healthy is that?

With a vegetable peeler we peeled the zucchini into strips and then cut them to 1/2 inch wide ribbons. They were salted to draw out the water and then they became our pasta. The sauce was a combo of pureed tomatoes and chopped  tomatoes. We grabbed some fresh basil and oregano from the yard and we were good to go.


There were lots of yums, even from the carnivores. I love having a vegan meal, once every other week seems about right for me.

We also had the watermelon salad I posted. If you haven't made it yet please try it.


                                             ZUCCHINI "FETTUCCINE" WITH TOMATO SAUCE

4 Large zucchini or yellow squash
Kosher salt
5 medium vine-ripened tomatoes
1/4 cup extra-virgin olive oil, plus more for drizzling
1/2 garlic clove, chopped
1 tsp. chopped jalapeno pepper
Freshly ground black pepper
1/4 cup pine nuts
1/4 cup chopped fresh basil
1 tsp. chopped fresh oregano

Trim and peel the zucchini, use a vegetable peeler to thinly slice lengthwise into wide ribbons (stop when you get to the seeds). Cut the ribbons into 1/2 " wide strips to make them look like fettuccine. Transfer to a colander and toss with 3/4 tsp. salt; let drain in the sink, tossing occasionally, about 30 minutes. Rinse well and pat dry.

Meanwhile, peel the tomatoes using a sharp vegetable peeler, then halve horizontally and squeeze out the seeds. Puree 1 tomato with the olive oil, garlic, jalapeno and 1/4 tsp. each salt and pepper in a food processor or blender. Transfer to a bowl. Chop the remaining 4 tomatoes and add to the bowl; add the pine nuts, basil, oregano, and salt to taste.

Divide the zucchini among bowls and top with the tomato sauce. Top with more pine nuts and drizzle with olive oil.

Serves 4-6

Recipe adapted from Food Network Magazine

5 comments:

sharon said...

What are the silver utensils?

sharon said...

What are the silver utensils?

Lexi said...

They are salad servers that usually hang on the edge of a straight sided deep bowl. I brought them home from Germany :)

Whitney said...

I make this with my zucchini too! Although I lightly saute my zucchini. Great way to use up all that zucchini in the garden without having the same old flavor every single night. AND, less carbs!

Lexi said...

Whitney, check out the meatless meat balls Brittany and I made. They are the best!