| Level: | Easy |
| Total: | 45 min |
| Prep: | 45 min |
| Yield: | 4 servings |
Ingredients
- 4 large zucchini or yellow squash
- Kosher salt
- 5 medium vine-ripened tomatoes
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 1/2 clove garlic, chopped
- 1 teaspoon chopped jalapeno pepper
- Freshly ground pepper
- 1/4 cup chopped pine nuts, plus more for topping
- 1/4 cup chopped fresh basil
- 1 teaspoon chopped fresh oregano
Instructions
- Trim and peel the zucchini, then use a mandoline or a vegetable peeler to thinly slice lengthwise into wide ribbons (stop when you get to the seeds). Cut the ribbons into 1/4-to-1/2-inch-wide strips to make them look like fettuccine. Transfer to a colander and toss with 3/4 teaspoon salt; let drain in the sink, tossing occasionally, about 30 minutes. Rinse well and pat dry.
- Meanwhile, peel the tomatoes using a sharp vegetable peeler, then halve horizontally and squeeze out the seeds. Puree 1 tomato with the olive oil, garlic, jalapeno, and 1/4 teaspoon each salt and pepper in a food processor or blender. Transfer to a bowl. Chop the remaining 4 tomatoes and add to the bowl; add the pine nuts, basil, oregano, and salt to taste.
- Divide the zucchini among bowls and top with the tomato sauce. Top with more pine nuts and drizzle with olive oil.
Nutrition Facts
| Calories | 250 calorie |
| Total Fat | 20 grams |
| Saturated Fat | 2.5 grams |
| Cholesterol | 0 milligrams |
| Sodium | 161 milligrams |
| Carbohydrates | 14 grams |
| Dietary Fiber | 3.5 grams |
| Protein | 5 grams |
| Sugar | 8 grams |
Reviews
Not heated in any way? Cold fettuccine “noodles” with cold sauce? Nope.
Great summertime dish. Make sure you have the colander when you make this so the zucchini will dry out properly.
not gonna rate it, haven’t tried it yet, but just wanted to give a tip. To easily peel tomatoes, score an x on bottom and top of tomato( after removing the core ), then drop in boiling water for about 45 seconds ( you will see the skin pulling away at the score). Then immediately plop them in ice cold water to stop the cooking. The skin will then pull away easy
Oh I did not like this. It tasted like salsa with zucchini. It took forever to make & my kitchen was a mess.
Not a fan of cold dishes but this one had a good flavor and uses summer garden veggies. Would definitely make the sauce again.
This went over very well, we had company and everyone loved it. We did dice up 1/4c of red onion, red and orange bell peppers in it as well. We let it sit in the fridge about an hour before serving. Very good flavors!!
I could eat this dish over & over again Love It!!!
The flavor of the sauce is perfect and goes well with the zucchini noodles. Read my entire review at: http://themomchef.blogspot.com/2010/09/zucchini-fettuccini-with-tomato-sauce.html
I used a salad washer/spinner to drain the zucchini…much easier and more efficient than tossing it around.
I had tried this dish while visiting my daughter and this was the greatest dish I have eaten. I did not think that it would be good, because my family doesn’t eat this type of dish, but I was wrong. I enjoyed it very much