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Zucchini “Fettuccine” with Fresh Marinara

Vegetarian Times Issue: July 1, 2005   p.81

The key to this fresh sauce is using the reddest, ripest, sweetest tomatoes. If they’re a little acidic, stir in a teaspoon or two of pure maple syrup or honey.

Directions

  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 1/4-inch-wide “fettuccine” strips. Cut bell pepper into paper-thin 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.

 

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ingredient list

SERVES 6

  • 1 1/2 lb. plum tomatoes, quartered
  • 1 cup packed fresh basil leaves, chopped, plus sprigs for garnish
  • 1/3 cup dry-packed sun-dried tomatoes, softened in warm water and chopped
  • 1/4 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 walnuts
  • Grated regular or soy Parmesan cheese for garnish, optional
  • 6 basil sprigs for garnish, optional

Nutritional Information

Per SERVING:

Calories 320
Protein 16g
Total fat 26g
Carbs 14g
Cholesterol mg
Sodium 590mg
Fiber 5g
Sugars 7g
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