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Spaghetti Zucchini with Basil Sauce
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Spaghetti Zucchini with Basil Sauce
Author: Ordinary Vegan
Ingredients
3 large zucchinis (green or yellow)
3 cloves garlic, chopped
¾ cup low-sodium vegetable broth
⅓ cup finely minced parsley leaves
½ cup whole wheat bread crumbs (I make my own, 2 slices whole wheat bread in food processor with some fresh chopped parsley approximately 2 tbsp)
2 shallots, chopped
2 tomatoes chopped
1 tbsp olive oil + ½ tsp
1 bunch of basil leaves
½ tsp red pepper flakes
Fresh ground pepper & salt to taste
1 lemon, zested and juiced
½ pound whole-wheat linguini (optional)
Instructions
In a large pot, cook pasta “al dente” and drain. Also cook 1 or 2 minutes less than package instructions so it is “al dente”
Meanwhile, slice off ends of zucchini and discard. Cut zucchini in half lengthwise. Using a mandoline or large cheese grater, or carefully with a sharp knife, slice zucchini into thin (about ⅛ inch ) slices trying to keep some skin on ribbons for color. Stack slices and if long, cut in half lengthwise. My zucchini’s were on the smaller side so I didn’t cut them. Reserve zucchini slices in a large bowl.
Basil Sauce
Add half of the bunch of basil leaves, ½ cup vegetable broth, 2 tbsp lemon juice, 2 tsp lemon zest, 1 chopped garlic clove, salt, pepper & red pepper flakes to a food processor and blend to a thick soup consistency. Add more vegetable broth if needed. Set aside. (what you don’t use can be saved for later to add to soups, pastas or spread on toasted bread )
Toasted Bread Crumbs
In a non-stick skillet, add /2 tsp olive oil heat until hot. Add bread crumbs and saute until brown & crunchy.
Zucchini Pasta
In a pasta pot or large deep skillet, heat the olive oil over low-medium heat. Add 1-2 chopped garlic cloves, chopped tomatoes and shallots and cook until soft and translucent but not browned (about 2 minutes). Add ⅛ to ¼ cup vegetable broth (or more if needed depending on how many zucchini ribbons you have) Bring to boil, lower heat. Add 3 tbsp of basil sauce, zucchini ribbons and cook zucchini for approximately 3 minutes or less. You want it to stay somewhat firm and you don’t want too much liquid so add veggie broth gradually. Add parsley, cooked fettuccini (if using), ¼ cup chopped basil (or more to taste) salt, pepper and toss to combine. I always add more red pepper flakes but I like things spicy. Serve with a big sprinkling of toasted bread crumbs on top for crunch, sliced avocado & fresh sliced tomatoes. Sprinkle avocado & tomatoes with bread crumbs.
from the Ordinary VEgan