Fresh Zucchini & Tomato Pasta

SpaghettiCourtesy of Delilah’s Farm

INGREDIENTS
2 cups zucchini ribbons (see Preparation instructions)
2 cups diced tomato
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
Pinch of red pepper flakes, or more to taste
1/4 cup grated Parmesan cheese
2–3 tablespoons fresh basil chiffonade (stack basil leaves, roll up, and cut into 1/8 inch ribbons crosswise)
1/2 pound spaghetti, cooked per package directions

 

  • While pasta is cooking, dice tomatoes, and make the zucchini ribbons using a vegetable peeler or mandolin to cut the zucchini into thin strips lengthwise.
  • When pasta has one minute left to cook, add the zucchini ribbons and stir.
  • Drain pasta/zucchini well and place in a serving bowl.
  • Add tomato, olive oil, salt, red pepper flakes, Parmesan cheese, and basil and toss.

Serves 2 as main course 4 as first course. Prep time, 10 minutes; cook time, 15 minutes.

 

Cook’s Note: You can substitute coarsely chopped fresh parsley for the basil, but be sure to use only fresh herbs for this recipe.

 

Share this post

Magazine Search

Recent Recipes articles:

December 2, 2014
October 11, 2014
How to make stone fruit jams and butters
June 25, 2014
Courtesy of Capay Valley
January 29, 2014
Courtesy of Capay Valley
January 29, 2014
Courtesy of Delilah's Farm
January 29, 2014
Courtesy of Delilah's Farm
January 29, 2014
Adapted from food.com
January 29, 2014

More recent articles:

Food:
Dishes to warm you up and maybe even ward off the common cold
January 6, 2015
Orange you glad you threw a citrus-tasting party?
January 6, 2015
Resolve to adopt these workplace habits for office success in 2015
January 6, 2015
How to craft an exercise plan that actually works
January 6, 2015
Food:
Fruit is a colorful and sweet addition to your holiday table
December 2, 2014
How to have fun, but not too much
December 2, 2014
Fitness hoops are a great workout—and a fun DIY gift project
December 2, 2014
New study shows people who eat more fruit and veggies are happier
November 19, 2014

Sign up for the monthly newsletter

 

About Us

The FruitGuys Magazine is your source for workplace culture, trends, and healthy living. Previously known as The FruitGuys Almanac, the Magazine began in 2007. Editors and contributors include nationally known journalists and food writers. Submissions and suggestions can be sent to the editor.