New Raw: Zucchini Fetuccini with Tomato Sauce

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November 4, 2015


Preparation Time: 25 min

Difficulty: Easy

Cost: $

4 Servings

10 plum tomatoes

2 lbs zucchini

2 medium garlic cloves, pealed and chopped

1 shallot, finely dices

2 sprigs fresh thyme

1 tablespoon fresh basil, finely chopped

½ tablespoon fresh oregano, finely chopped

½ teaspoon red chili flakes

2 tablespoons pine-nuts, chopped

the juice of 1 freshly squeezed lemon

freshly ground black pepper

2 tablespoons olive oil

kosher salt, to taste


1Grate the tomatoes with stainless steel box grater using the largest grain.

2In a bowl mix finely chopped herbs with the diced shallots and garlic. Add salt, freshly ground black pepper and chili flakes. Combine well with 2 tablespoons extra virgin olive oil and lemon juice. Pour the grated tomatoes and stir for couple of minutes, as all ingredients release their aromas.

3Wash the zucchini with cold water and pat dry. With the vegetable mandolin slice to strings, the width

4of fettuccini. Season them slightly with salt.

5Transfer the zucchini fettuccini to the bowl with the tomato sauce. Toss to evenly coat them with the sauce. Transfer the pasta to a pasta bowl, garnish with basil and chopped pine nuts and serve.


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