Zucchini Fettuccine with Fresh Marinara Recipe

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Zucchini Fettuccine with Fresh Marinara

The key to this fresh sauce is using the reddest, ripest, sweetest tomatoes. If they're a little acidic, stir in a teaspoon or two of pure maple syrup or honey.

  • 1-1/2 pounds plum tomatoes, quartered
  • 1 cup packed fresh basil leaves, chopped, plus sprigs for garnish
  • 1/3 cup dry-packed sun-dried tomatoes, softened in warm water and chopped
  • 1/4 cup extra virgin olive oil
  • 1 shallot, minced
  • Sea salt or kosher salt to taste
  • Freshly ground black pepper
  • 8 ounces mixed summer squash (green and yellow), ends trimmed
  • 1 orange bell pepper, halved and seeded
  • 8 ounces soy or fresh mozzarella, diced
  • 1 cup chopped walnuts
  • Grated regular or soy Parmesan cheese for garnish, optional
  • 6 basil sprigs for garnish, optional
  • Put tomatoes, basil, sun-dried tomatoes, 3 tablespoons oil, shallot, dash of salt and several grinds of pepper into food processor, and process until sauce resembles finely textured salsa.
  • Pare squash lengthwise on 4 sides into paper-thin slices, about 1-inch wide, using sharp vegetable peeler. Discard soft centers, or save for another use. Stack slices, and cut into 1/4-inch-wide "fettuccine" strips. Cut bell pepper into paper-thin strips.
  • Put "fettuccine" into bowl with mozzarella, walnuts, remaining 1 tablespoon oil and salt to taste; toss gently. Pour sauce into 6 shallow bowls, and top with "fettuccine" mixture. Grind fresh pepper over each and, if using, top with Parmesan cheese and basil sprigs. Serve.
Nutrition Facts
  • Calories 320, Total Fat 26 g, Saturated Fat 2 g, Sodium 590 mg, Carbohydrate 14 g, Fiber 5 g, Protein 16 g, Sugars 7 g
  • Percent Daily Values are based on a 2,000 calorie diet
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