Recipe courtesy of Ani's Raw Food Essentials
From:
Food Network Magazine
Zucchini "Fettuccine" With Tomato Sauce
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 250 calorie
- Total Fat
- 20 grams
- Saturated Fat
- 2.5 grams
- Cholesterol
- 0 milligrams
- Sodium
- 161 milligrams
- Carbohydrates
- 14 grams
- Dietary Fiber
- 3.5 grams
- Protein
- 5 grams
- Sugar
- 8 grams
- Total: 45 min
- Prep: 45 min
Ingredients
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 clove garlic, chopped
1 teaspoon chopped jalapeno pepper
Freshly ground pepper
1/4 cup chopped pine nuts, plus more for topping
1/4 cup chopped fresh basil
1 teaspoon chopped fresh oregano
Directions
- Trim and peel the zucchini, then use a mandoline or a vegetable peeler to thinly slice lengthwise into wide ribbons (stop when you get to the seeds). Cut the ribbons into 1/4-to-1/2-inch-wide strips to make them look like fettuccine. Transfer to a colander and toss with 3/4 teaspoon 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 teaspoon 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.