Fettuccine pasta made with fresh zucchini and a spicy chunky tomato sauce
Complexity: easily
Servings: 4
Calories 250, total fat 20 G., saturated fats G., proteins 5 G., carbohydrates 14 G., fiber G., cholesterol mg, sodium mg, sugar G.
It's summer, it's hot, and you just don't want to spend any time at the stove. In such cases, you can make fettuccine with zucchini or yellow squash. This wonderful dish is perfect for people with virtually any dietary preferences, as it contains no animal products and the ingredients are unprocessed (well, maybe only the olive oil in the production process). So for those who are already racking their brains on how to please everyone and who don't want to raise the temperature in their apartment with the heat of the stove in the summer, this recipe is worth considering.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 large zucchini or yellow squash
- 5 medium tomatoes on a vine
- 1/4 cup olive oil, plus extra for drizzling
- 0.5 cloves of garlic, chopped
- 1 teaspoon crushed jalapeño pepper
- 1/4 cup chopped pine nuts, plus extra for topping
- 1/4 cup chopped basil
- 1 teaspoon chopped oregano
We recommend
Cooking the dish according to the recipe:
- Trim and peel the zucchini, then use a mandoline or vegetable peeler to slice it lengthwise into thin, wide strips (stop when you reach the seeds). Cut the strips into 6-12 mm wide strips, similar to fettuccine. Transfer to a colander and toss with 3/4 teaspoon of salt; let drain in the sink for about 30 minutes, stirring occasionally. Rinse thoroughly and pat dry.
- Meanwhile, using a sharp vegetable peeler, peel the tomatoes, then cut them in half horizontally and squeeze out the seeds. Puree 1 tomato in a food processor or blender with olive oil, garlic, jalapeño, and 1/4 teaspoon each of salt and pepper. Transfer to a bowl. Chop the remaining 4 tomatoes and transfer them to the same bowl; add pine nuts, basil, oregano, and salt to taste.
- Arrange the zucchini among plates, top with tomato sauce, sprinkle with additional pine nuts, and drizzle with olive oil.
Recipe eggplant "macaroni", poached in cream.
Author of the recipe - Chef Ani Fe is the owner of a web design studio and web developer, author of books on healthy eating and the consumption of unprocessed, environmentally friendly, organic raw foods.
Categories:
Similar recipes
