Zucchini fettuccine with fresh marinara
Instructions:
- Fast, light, fresh…and an excellent way to make use of the bumper crop of zucchini and squash that hit farmers’ markets and gardens in late summer. A vegetable peeler turns them into fettuccine-like ribbons that are so tender, they don’t even need to be cooked.
- 11⁄2 lb plum tomatoes, quartered;
- 1 cup packed fresh basil leaves, chopped, plus sprigs for garnish;
- 1⁄3 cup dry-packed sun-dried tomatoes, softened in warm water and chopped;
- 1⁄4 cup extra virgin olive oil, divided;
- 1 shallot, minced;
- Sea salt or kosher salt to taste;
- Freshly ground black pepper;
- 8 oz mixed summer squash (green and yellow), ends trimmed;
- 1 orange bell pepper, halved and seeded;
- 8 oz soy or fresh mozzarella, diced;
- 1 cup chopped walnuts;
- Grated regular or soy Parmesan cheese for garnish, optional;
- 6 basil sprigs for garnish, optional.
- Put tomatoes, basil, sun-dried tomatoes, 3 tbs oil, shallot, dash of salt and several grinds of pepper into food processor, and process until sauce resembles finely textured salsa.
- Pare squash lengthwise on 4 sides into paper-thin slices, about 1-inch wide, using sharp vegetable peeler. Discard soft centers, or save for another use. Stack slices, and cut into 1⁄4-inch-wide “fettuccine” strips. Cut bell pepper into paper-thin strips.
- Put “fettuccine” into bowl with mozzarella, walnuts, remaining 1 tbs oil, and salt to taste; toss gently. Pour sauce into 6 shallow bowls, and top with “fettuccine” mixture. Grind fresh pepper over each and, if using, top with Parmesan cheese and basil sprigs. Serve.