Ingredients
2 medium zucchini, 500g Yield, 2 portions
1 teaspoon salt
3 cups tomatoes (about 6 tomatoes)
4 sundried tomatoes, soaked 30 minutes
2 cups red bell pepper
1-2 clove(s) garlic
4 tablespoons olive oil
1 tablespoon fresh parsley
2 teaspoons basil
2 teaspoons oregano
1 teaspoon salt
dash pepper
Pasta
Peel the zucchini with a vegetable peeler.
Make long, thin slices lengthwise until you see the seeds.
Divide each slice into 2-3 bands with 1cm width.
Place the strips in a large bowl and sprinkle with salt to soften.
Toss well and set the bowl aside.
Tomato sauce
Chop the tomatoes, bell peppers and the soaked sun-dried tomatoes.
Put all the vegetables in a blender and add garlic, olive oil, parsley, salt and herbs.
Blend to a chunky consistency (like a tomato sauce).
Then, pour off any excess water or juice into a medium bowl and squeeze out rest
of the liquid in the tomato sauce with your hands (you can strain through a nut milk bag
if you wish). To make small tomato balls, the consistence has to be like a paté (you may
add the wonderful juice to another recipe :-)
To decorate the plate
Dry the pasta and nicely arrange it in the middle of a plate. Decorate with small tomato balls
(using two teaspoons) and parsley flowers around the pasta.
Serving Suggestions
Serve this delicious meal with a colourful salad and some sparkling water.
*The recipe shows how easy it is to make pasta out of zucchini. By laying the zucchini
strips in salt, they develop a soft and cooked consistency. The salt also helps to release
the excess water that must be drained away.
*When making tomato sauce, remember to add the herbs you most enjoy :-)
* Also, always remember to add some protein, like lentils or beans, to a dinner menu.
