alive logo

Zucchini Pasta Ribbons with Chunky Tomato Sauce and Pine Nuts


    Zucchini Pasta Ribbons with Chunky Tomato Sauce and Pine Nuts

    This fresh herbed chunky tomato sauce is chock full of flavour, and is the perfect accompaniment to the silky shaved zucchini ribbons.


    Tomato Sauce

    6 ripe tomatoes, coarsely chopped
    3 Tbsp (45 mL) extra-virgin olive oil
    2 Tbsp (30 mL) finely minced onion
    1 large garlic clove, finely minced
    1 Tbsp (15 mL) freshly squeezed lemon juice
    2 Tbsp (30 mL) finely chopped fresh basil
    2 tsp (10 mL) minced fresh oregano
    Generous pinch of crushed red peppers
    Sea salt and freshly ground black pepper

    Zucchini Pasta Ribbons

    4 - 8 in (20 cm) green zucchinis
    2 Tbsp (30 mL) extra-virgin olive oil
    1 Tbsp (15 mL) minced Italian parsley
    Sea salt and freshly ground black pepper
    1/2 cup (125 mL) soaked pine nuts
    1/3 cup (80 mL) shredded Parmesan cheese
    1/4 cup (60 mL) pitted and chopped kalamata olives

    Coarsely chop tomatoes and place in blender or food processor with oil, onion, garlic, lemon juice, herbs, and seasonings. Pulse on and off just until mixed together but still chunky. Add salt and pepper to taste.

    Peel zucchinis and thinly slice lengthwise into ribbons using mandoline or potato peeler. Place in large bowl and drizzle with oil. Gently massage into zucchini. Toss with parsley, salt, and pepper.

    Arrange several ribbons on each serving plate and dot with chunky tomato sauce. Sprinkle with pine nuts, Parmesan, and chopped olives.

    Serves 4.

    Each serving contains: 422 calories; 9 g protein; 37 g total fat (6 g sat. fat, 0 g trans fat); 19 g carbohydrates (7 g sugars, 7 g fibre); 291 mg sodium 

    How to soak pine nuts

    Dissolve 2 tsp (10 mL) sea salt in 4 cups (1 L) distilled water. Soak nuts in salted water at room temperature for at least 7 hours or overnight. Drain well and blot dry.

    source: "Delicious Raw Foods", alive #366, April 2013


    Zucchini Pasta Ribbons with Chunky Tomato Sauce and Pine Nuts




    SEE MORE »
    Fruity Tofu with Sweet Potato Wedges
    Beet Falafel Burgers with Dilly Tahini Sauce

    Beet Falafel Burgers with Dilly Tahini Sauce

    If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.