The spiralizer is the newest gadget in my collection. You can use a mandolin, a julienne peeler, or even that As Seen on TV spiral slicer to achieve similar results. The spiralizer is more fun and has fewer limitations than the other tools. I brought all four tools to work and did a demo. Hands down, the spiralizer was the tool of choice and two friends have already ordered it. I purchased mine at Williams-Sonoma.
This recipe replaces pasta with a zucchini linguini. I’ve made a simpler zucchini linguini before, but this time I’ve added a caponata element. It’s a healthy, low carb dinner in 10 minutes with all ingredients, except a lemon, from the Salem NH Farmers Market. In the height of tomato season I wanted to add fresh tomatoes over jarred sauce. Simply blend a tomato with a garlic clove, some extra virgin olive oil and lemon juice, salt and pepper and toss in some fresh basil and you’ve got a light sauce that says summer.
What you need:
- 1 1/2 c cherry tomatoes, chopped and separated
- 2 garlic cloves, finely chopped and separated
- 1/2 lemon, juiced
- Extra-virgin olive oil (EVOO)
- 6 basil leaves, separated and chiffonade cut
- 1 sm eggplant, diced
- 1 onion, diced
- 1 lg zucchini, spiralized
- Freshly ground sea salt and pepper
What you do:
- Add 1 c tomato, garlic, lemon juice and 1/8 c EVOO to food processor.
- Season with salt and pepper.
- Blend until well mixed.
- Transfer to bowl.
- Add 3/4 of the chiffonade basil leaves
- Heat 1-2 tbs EVOO in sautépan over med-high heat.
- Add garlic and cook about 1 min.
- Add eggplant and onion.
- Cook for about 5 min, stirring often, adding EVOO if needed.
- Add zucchini.
- Cook for 3 min, stirring often, until zucchini is softened and begins to turn translucent.
- Add remaining tomatoes.
- Add tomato sauce to sautépan.
- Cook until tomatoes are heated through.
- Transfer to serving dish.
- Season with salt and pepper as needed.
- Garnish with shaved parmesan and remaining basil chiffonade.