Fork Knife Swoon


10
3
What's This?
Serving size 2
Prep Time
Total Time

Tossed in a flavorful vinaigrette and topped with fresh cherry tomatoes and basil from our garden, this raw “pasta” dish really does trick the senses and is a fabulous no-cook dish. If you don’t have a vegetable spiraler, you could use a julienne peeler or even substitute regular cooked angel hair or linguine and just add very, very thin slices of raw zucchini with the tomatoes.

Ingredients

Zucchini Noodles

2 medium zucchini1 cup cherry tomatoes, halved¼ cup (packed) fresh basil leaves, chopped

Directions

  1. Using a vegetable spiraler or julienne peeler, make the zucchini noodles. Wrap the zucchini noodles in paper towel or cheesecloth and gently wring out some of the liquid.
  2. Toss the zucchini noodles, tomatoes and basil with the vinaigrette. Serve chilled.

Ingredients

Vinaigrette

Juice of one lemon
1 tsp fresh garlic, finely minced
1 shallot, finely minced
2 Tbsp white wine or champagne vinegar
3 Tbsp extra-virgin olive oil
1 Tbsp honey
a pinch of dried red pepper flakes, to taste
kosher salt and freshly-ground black pepper, to taste

Directions

  1. Make the vinaigrette. Combine the lemon juice, garlic, shallot, vinegar and honey in a small mixing bowl and stir to combine. Whisk in the olive oil and add the red pepper flakes and salt and pepper, to taste.

For the full post, visit Fork Knife Swoon.

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Tags: Contributor, Main Dish, Dinner, Lunch, High Fiber, Vegan, Vegetarian, Zucchini, Tomato

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