Sunday, September 16, 2012

Zucchini Pasta with Homemade Tomato Sauce

In my effort to cut gluten out of our diet and do something with all the zucchinis in my garden I decide to try out zucchini pasta.  I’ve had it a time or two before but for whatever reason this time I really enjoyed it more than ever.  So here is it zucchini pasta, a healthier way to eat!

What You’ll Need:

2 pounds zucchini
2 tablespoons extra virgin olive oil
Kosher salt and freshly ground pepper
Fresh Tomato Sauce (recipe to follow)

Use a vegetable peeler to cut the zucchini into lengthwise ribbons. Peel off several from one side, then turn the zucchini and peel off more. Continue to turn and peel away ribbons until you get to the seeds at the core of the zucchini. Discard the core. You can also do this on a mandolin, adjusted to a very thin slice.

Heat oil in a large nonstick skillet over medium-high heat. When oil is hot, add the zucchini and salt. Toss and stir the zucchini while cooking, for two to three minutes, until softened and beginning to turn translucent. Adjust salt and add freshly ground pepper to taste, and transfer to a serving dish. Serve, topping with tomato sauce

Fresh Tomato Sauce

What You’ll Need:

1 Tablespoon olive oil
½ medium onion, diced about 1 cup
½ dried basil
Salt and Pepper
3 cloves of garlic, finely chopped
¼ cup dry red wine
1 ½ pounds fresh tomatoes, chopped
1 bay leaf

Heat oil in medium sauce pan, add onion, basil, ½ teaspoon salt and a few pinches of pepper.  Saute until onion is soft, about 7-8 minutes. Add garlic and cook for 1-2 minutes. Then add red wine and simmer a minute or two, when the pan is almost dry add tomatoes and bay leaf.  Reduce to low and cook for 30 minutes.

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