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zucchini linguiniThe 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.

 

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