Zucchini Noodles with Cherry Tomatoes and Basil

Tossed in a flavorful vinaigrette and topped with fresh cherry tomatoes and basil from our garden, this raw “pasta” dish really does trick the senses and is a fabulous no-cook dish. If you don’t have a vegetable spiralizer, you could use a julienne peeler or even substitute regular cooked angel hair or linguine and just add very, very thin slices of raw zucchini with the tomatoes.
Zucchini Noodles with Cherry Tomatoes and Basil
Zucchini Noodles with Cherry Tomatoes and Basil

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    medium zucchini

  • 1

    cup cherry tomatoes, halved

  • 1

    ⁄4 cup (packed) fresh basil leaves, chopped

  • Vinaigrette Dressing:

  • Juice of one lemon

  • 1

    tsp fresh garlic, finely minced

  • 1

    shallot, finely minced

  • 2

    Tbsp white wine or champagne vinegar

  • 3

    Tbsp extra-virgin olive oil

  • 1

    Tbsp honey

  • a pinch of dried red pepper flakes, to taste

  • kosher salt and freshly-ground black pepper, to taste

Directions

Using a vegetable spiraler or julienne peeler, make the zucchini noodles. Wrap the zucchini noodles in paper towel or cheesecloth and gently wring out some of the liquid. Toss the zucchini noodles, tomatoes and basil with the vinaigrette. Serve chilled.

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