blissful eats with tina jeffers: Zucchini and tomato “pasta”

July 26, 2012

There are days when I regret my decision to get out of bed.  Today has been one of those days.  Everything I touch seems to fall apart or stop working the second I manage to fix my gaze on it.  First it was the dryer, then it was my laptop.  As I am typing this post my cursor keeps floating around all over the screen so I apologize in advance for any grammatical errors that might have escaped my notice.  When I am frustrated with my life some quiet time in the kitchen is usually the cure for what ails me.  Taking the time to wander the garden gathering ingredients, combining them in a new way and then feeding my family a healthy delicious meal can make the most frustrating of days bearable.

This is one my favorite dishes that I’ve discovered this summer and I’ve been playing with all kinds of variations.  Thin slices of zucchini are cut into matchsticks and then tossed simply with cherry tomatoes, garlic basil and olive oil for the freshest, most aromatic “pasta” I’ve ever had the pleasure of eating.  Use the freshest and best quality ingredients you can find since there is no cooking involved.  It is a perfect side dish to serve with some grilled chicken or fish and to eat it as a stand alone entree I’ve added half an avocado and an ear of freshly cut corn to the mixture.  The next time you find yourself with a spaghetti craving but want to eat a little lighter try this, you’ll never miss the pasta.  Be sure to visit me during the rest of the week at my blog www.scalingbackblog.com!

Zucchini and tomato “pasta”

 

Ingredients:

 

8 ounces cherry tomatoes, cut in half

1 clove garlic, thinly sliced

¼ cup toasted pistachios

2 tablespoons torn fresh basil, plus extra leaves for garnish

2 tablespoons extra-virgin olive oil

1 teaspoon good quality balsamic vinegar

1 zucchini, thinly sliced lengthwise, then cut into ¼ inch long strips

kosher salt

Method:

In a bowl, combine tomatoes, garlic, 2 tablespoons basil, vinegar and oil.  Season with salt and let stand 20 minutes.  Toss with zucchini and pistachios and garnish with extra basil. 


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