Pasta Delight with Tomato Sauce


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


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. 

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