I had a couple of zucchini & overripe tomatoes that I needed to use. I wanted something a little different from my usual salad, so I played around a bit in the kitchen.
I came up with a semi-raw pasta dish....semi-raw because I used zucchini instead of cooked spaghetti noodles. The result is a delicious and simple lunch idea.
I didn't think the kids would be interested in trying it, so I served them something else and made the pasta for my lunch. They all came over with a fork and gave this dish 2 thumbs up after trying it. Since plain zucchini doesn't taste like much (like traditional plain pasta) they assumed the zucchini was linguine. I'm not in the business of correcting them. *wink wink*
This recipe serves one but is apparently a great snack for 4. lol
Print and try this dish below.
Zucchini & Sun-Dried Tomatoes Pasta
Keywords: saute entree vegan
Ingredients (Serves 1)
- 2 large zucchini, peeled
- 1/4 cup onion, chopped
- 2 roma tomatoes, chopped
- 2 sun-dried tomatoes, packed in oil (or if you're using regular sun-dried tomatoes soak in water until soft)
- 1/4 cup vegetable broth
- 1 garlic clove, chopped
- 1 sprig fresh thyme (or 1/2 teaspoon dried)
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 1 teaspoon vegetable oil
Saute the onion and garlic in vegetable onion on medium heat until soft. Add in all of the removing ingredients (except the zucchini), stir and cover until most of the vegetable broth has evaporated and the roma tomatoes are soft. Remove the thyme stem.
Using a vegetable peeler, slice the zucchini into strips. You can also use a box grater or vegetable spiral slicer.
Pour tomato sauce over zucchini "noodles" and enjoy!