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Zucchini Fettuccine with Tomato Sauce Recipe

   
 

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     Zucchini Fettuccine with Tomato Sauce

Category   Entrees - Maindishes
Sub Category   None
Servings   4-6
Preptime   1 Hour

Ingredients
4 large Zucchini or yellow squash
Kosher Salt
5 Medium vine-ripened tomatoes
1/4 cup extra virgin olive oil, plus more for drizzling
1/2 clove garlic, chopped
1 teaspoon chopped Jalapeno pepper
Freshly ground pepper
1/4 cup chopped pine nut, plus more for topping
1/4 cup chopped fresh basil
 
1 teaspoon chopped fresh oregano

Instructions
Trim and peel the Zucchini, then use a mandoline or a vegetable peeler to thinly slice lengthwise into wide ribbons ( stop when you get to the seeds). Cut the ribbons into 1/4-1/2 inch wide strips to make them look like fettuccine. Transfer to a colander and toss with 3/4 teaspoon salt; let drain in the sink tossing occasionally about 30 min. Rinse well and pat dry.
Meanwhile, pell the tomatoes using a sharp vegetable peeler , then halve horizontally and squeeze out the seeds. Puree 1 tomato with the olive oil, garlic, jalapeno and 1/4 teaspoon each salt and pepper in a food processor or blender. Transfer to a bowl . Chop the remaining 4 tomatoes and add to the bowl; add the pine nuts, basil, oregano, and salt to taste.
Divide the zucchini among bowls and top with tomato sauce. Top with more pine-nuts and drizzle with olive oil.


Originally Submitted
12/3/2010





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