Zucchini Pasta with Heirloom Tomato and Lemon-Basil

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Oh Summer how I love thee! We have just started receiving our produce from our CSA and not only are we thrilled to be supporting a local, organic farm we are just tickled pink to have such beautiful, chemical free produce that was picked the day before. Dark leafy greens, fragrant herbs, summer squash and my personal favorite zucchini. Zucchini has become a new staple in our home and this particular dish I make about once a week.

Using an inexpensive spiral slicer I turn a plain 'ol zucchini into pasta like curls and lightly drizzle the slightly sweet tomato basil sauce on top and voila! A lovely and light summer dish straight from the farm to our table.

If you are not involved with a local farm, CSA, or other share program I highly encourage you to look into it. Not only are you supporting your community, you are providing healthy foods for your family that didnt travel thousands of miles to get to your home. Local, organic agriculture is not just a trend it is a movement, one that is spreading like wild fire out here on the west coast. If you arent sure how to get involved check out Local Harvest to find farms and CSA's near you!

PS. Fellow bloggers, don't forget about my giveaway for a FREE CUSTOM BLOG BANNER ends Sunday at 11pm!!!

Zucchini Pasta with Heirloom Tomato and Lemon Basil

(tweaked from Living Raw Food)

For The Sauce

  • 4 cups chopped heirloom tomatoes (or you could use cherry or grape tomatoes. For an extra kick you can add some sun-dried tomatoes as well...YUMMY! I added about 8 or 10.)

  • 1 small shallot, coarsly chopped

  • 1-2 cloves garlic, depending on how garlicky you like it

  • 3 TBSP freshly squeezed lemon juice

  • 1 cup coarsely chopped fresh lemon-basil or regular fresh basil

  • 1/2 cup extra virgin olive oil

  • 5-6 medium zucchini

  • salt and pepper

  • pinenuts (optional)


Put the first five ingredients into a highspeed blender and blend until smooth. With the blender running, slowly pour in the olive oil and continue blending until fully emulsified. Transfer to a bowl.

 

Trim the ends of the zucchini. Using a spiral slicer or vegetable peeler, slice the zucchini into ribbons or curly noodles. Toss with sauce, sprinkle with salt and pepper. I like to top with pinenuts and some extra basil. Enjoy!

Serves 4-6