Zucchini “Pasta” with Heirloom Tomato and Lemon-Basil Sauce

or the “pasta” in this dish, you can use yellow squash instead of zucchini, or a combination of both. It’s nice to leave the peel on for extra vitamins and color. A spiral slicer makes lovely noodles in just minutes, but you can always cut them by hand with a vegetable peeler, by just peeling the squash or zucchini lengthwise into long strips. Of course, shredded with a mandoline would be just fine, too, but I like the wide, flat noodles with this sauce. As the name suggests, lemon basil is a variety of basil with a lemon-citrus flavor and aroma. You can find it at farmers markets during the summer, but regular basil is a fine substitute. Yellow heirloom tomatoes make a nice, light-colored sauce, but if they’re unavailable, you can usually find yellow cherry tomatoes, which are sweeter. Regular tomatoes will also do fine.

Zucchini “Pasta” with Heirloom Tomato and Lemon-Basil Sauce

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 4

    cups chopped yellow heirloom tomatoes

  • 1

    cup chopped celery (about 1 stalk)

  • 1

    small shallot, coarsely chopped

  • ½

    clove garlic

  • 3

    tablespoons freshly squeezed lemon juice

  • 2

    teaspoons sea salt

  • ½

    cup extra-virgin olive oil

  • 1

    cup coarsely chopped lemon basil

  • Add the tomatoes, celery, shallot, garlic, lemon juice, and salt to a blender, and blend until completely smooth. With the blender running, slowly pour in the olive oil and continue blending until fully emulsified.

  • Transfer to a bowl and stir in the chopped basil.

  • To Finish

  • 5 to 6

    medium zucchini

  • 1

    red bell pepper, julienned

  • 1

    yellow bell pepper, julienned

  • Freshly ground black pepper

  • Sea salt

  • Trim the ends of the zucchini. Using a spiral slicer or hand vegetable peeler, slice the zucchini into ribbon noodles and transfer to a large bowl.

  • Add the red and yellow peppers and enough of the tomato basil sauce to generously coat the vegetables. Season to taste with pepper and additional salt, as desired.

Directions

Add the tomatoes, celery, shallot, garlic, lemon juice, and salt to a blender, and blend until completely smooth. With the blender running, slowly pour in the olive oil and continue blending until fully emulsified. Transfer to a bowl and stir in the chopped basil. Trim the ends of the zucchini. Using a spiral slicer or hand vegetable peeler, slice the zucchini into ribbon noodles and transfer to a large bowl. Add the red and yellow peppers and enough of the tomato basil sauce to generously coat the vegetables. Season to taste with pepper and additional salt, as desired.


Nutrition

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