I had my best friend Samantha and her boyfriend over for dinner this week, and they aren’t eating carbs right now, so it was a perfect time for remaking spaghetti and meatballs. Well, except that I prefer not to eat meat, and they didn’t bring the turkey they were going to make, so we just remade spaghetti.
My favorite restaurant in Denver makes the most sinful pasta sauces, and though I love eating there, I always feel too stuffed after. Recently they start offering a zucchini pasta option with all of their dishes, which is awesome. Zucchini pasta is super easy to “make”, takes only a couple of minutes to cook, and the zucchini has a mellow enough taste to not over throw the sauce (which is the part we all like the most anyway.
I made the pasta with an old stand-by sauce of mine, which is my favorite tomato sauce ever.
Zucchini Pasta with Sun-Dried Tomato and Basil Sauce
3 medium sized Zucchinis
2 handfuls of Cherry or Grape Tomatoes
1/2 jar (tall jar) of Sun-Dried Tomatoes in oil
2 tablespoons of dried basil
1 ball mozzarella cheese
2 tablespoons chopped garlic
Grated Parmesan Cheese
Using a mandolin or knife slice your zucchini into fettucini sized “noodles”. (Be super careful and don’t cut yourself, because I totally did, and it really hurts.) Bring water to a boil, salt the water a bit, and drop the pasta in for 2-3 minutes. Drain and then rinse with cold water to stop cooking process. Let drain for a bit longer to get rid of extra water.
At the same time put olive oil and garlic in a saucepan, throw in cherry/grape tomatoes and toss to coat in the oil. Add in sun-dried tomatoes (I like to dice the tomatoes a little bit and then add in the oil from the jar as well). Heat over medium high, you know you are getting close to done when the cherry/grape tomatoes start to pop, and the sauce thickens up. Add basil.
Toss the pasta with the sauce. Cut up the mozzarella into bit sized cubes and toss with the pasta as well.
Top with parmesan cheese upon serving.