ZUCCHINI "FETTUCCINE" WITH TOMATO SAUCE

If you love pasta, have you ever tried substituting veggies for the noodles? You might be surprised how these practically no carb meals can substitute for carb heavy pasta meals. I got the following recipe from Food Network's Magazine in 2010.

4 large zucchini

Kosher salt 

5 medium vine-ripened tomatoes

1/4 cup extra-virgin olive oil, plus more for drizzling

1/2 garlic clove, chopped

1 tsp chopped jalapeno pepper

Freshly ground black pepper

1/4 cup chopped pine nuts, plus more for topping

1/4 cup chopped fresh basil

1 tsp chopped fresh oregano

Trim and peel the zucchini. Using a mandoline or vegetable peeler, thinly slice the zucchini lengthwise into wide ribbons (stop when you get to the seeds. Cut the ribbons into 1/4 to 1/2 wide ribbons to resemble fettuccini. Transfer to a colander and toss with 3/4 teaspoon of salt; let drain in sink approximately 30 minutes. Rinse well and pat dry.

Meanwhile, peel the tomatoes then halve horizontally and squeeze out the seeds. Puree 1 tomato with 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 pinenuts, basil, oregano, and salt to taste (I suggest omitting more salt).

Divide the zucchini into 4 bowls. Top with the tomato sauce. Top with more pine nuts and drizzle with olive oil.

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