Zucchini Noodles with Cherry Tomatoes and Basil

By peridot728

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.

Ingredients

• Vinaigrette Dressing:
• 2 medium zucchini
• 1 cup cherry tomatoes, halved
• 1 ⁄4 cup (packed) fresh basil leaves, chopped
• 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

Preparation

Step 1

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.