zucchini “spaghettini”
Author: Chef D. Brown
Yields: 4 portions
Ingredients
- 1 lb Village Farms cherry no. 9 fall in love again® tomatoes
- 1 lb (1 liter) Cherry tomato “crudo” sauce (see recipe below)
- ¼ cup Heavenly san marzano tomato paste (see Village Farms recipe or use regular tomato paste)
- 2 lb (2 large) Zucchini, green or yellow
- 1 cup Ricotta cheese
- ½ cup Italian flat-leaf parsley, chopped
- ½ cup Parmigiano cheese, grated
- ½ tsp Black pepper
- ½ tsp Sea salt
Instructions
- Begin by washing all fresh vegetables. Using a spiral slicer, cut all of the zucchini into spaghetti (there are many inexpensive spiral slicers on the market).
- Grate Parmigiano cheese, coarsely chop parsley, and cut cherry tomatoes in half.
- Lightly toast the pine nuts in a dry pan.
- Mix together the ricotta and tomato paste; reserve.
- Lightly heat up the cherry tomato crudo sauce.
- Toss the raw zucchini “spaghetti” with the warm tomato sauce, cherry tomatoes, and chopped parsley.
- Add in the Parmigiano and season with salt and pepper, to taste.
- Plate spaghetti and top each dish with toasted pine nuts and a dollop of the roasted tomato ricotta.
- This dish can also be served raw and chilled as a refreshing summer salad.
cherry tomato "crudo" sauce
Author: Chef D. Brown
Yields: 1 liter Approx. prep time: 5 min
Ingredients
- 3 packages Village Farms cherry no. 9 fall in love again® tomatoes
- ¼ cup Basil
- 1 clove Garlic
- ¼ cup Red wine vinegar
- ½ cup Extra virgin olive oil
- ½ tsp Black pepper
- ¼ tsp Sea salt
Instructions
- Combine all ingredients in a blender or food processor - purée until smooth.
- Ideally, allow sauce to rest for 2–3 hours for the flavors to better assimilate, but it can be served immediately as well.