Zucchini “Fettuccine” with Fresh Marinara

Recipe by Frank Melodi . The key to this fresh sauce is using the ripest, sweetest tomatoes.
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Recipe by Frank Melodia

Serves 6

No Cook Pasta

The key to this fresh sauce is using the ripest, sweetest tomatoes. If they’re a little acidic, stir in 1 to 2 tsp. of maple syrup or honey. Omit cheese to make this completely raw.

1½ lb. plum tomatoes, quartered

1 cup packed fresh basil leaves, chopped, plus sprigs for garnish

¹⁄³ cup cup dry-packed sun-dried tomatoes, softened in warm water and chopped

½ cup extra virgin olive oil

1 shallot, minced

Sea salt or kosher salt to taste

Freshly ground black pepper

8 oz. mixed summer squash (green and yellow), ends trimmed

1 orange bell pepper, halved and seeded

8 oz. soy or fresh mozzarella, diced

1 cup chopped raw walnuts

Grated regular or soy Parmesan cheese for garnish, optional

  1. Put tomatoes, basil, sun-dried tomatoes, 3 Tbs. oil, shallot, dash of salt and several grinds of pepper into food processor, and process until sauce resembles finely textured salsa.
  2. Pare squash lengthwise on 4 sides into paper-thin slices, about 1-inch wide, using sharp vegetable peeler. Discard soft centers, or save for another use. Stack slices, and cut into ¼-inch-wide “fettuccine” strips.
  3. Put “fettuccine” into bowl with mozzarella, walnuts, remaining 1 Tbs. oil and salt to taste; toss gently. Pour sauce into 6 shallow bowls, and top with “fettuccine” mixture. Grind fresh pepper over each and, if using, top with Parmesan cheese and basil sprigs. Serve.

per serving: 320 cal; 16 g prot; 26 g total fat (2 g sat fat); 14 g carb; 0 mg chol; 590 mg sod; 5 g fiber; 7 g sugars

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