Fresh Zucchini & Tomato Pasta

Share this post

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.

 

Sign up for our monthly newsletter

 

More recent articles:

Family and sustainability are core values at Frecon Farms
July 27, 2016
Dress for success—even in the heat
July 27, 2016
How to help save the endangered Gravenstein apple
July 27, 2016
Swimming in nature offers great benefits for physical and mental health
July 26, 2016
Don’t let business travel steal your health
July 25, 2016
Food:
Smooth, sweet nectarines
July 24, 2016
Food:
Easy work lunch recipes to keep you cool on hot days
July 18, 2016
Reflections from Lagier Ranches, 2014 Community Fund grantee
June 29, 2016
How playing games can help your office succeed
June 27, 2016

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.