Zucchini "Fettuccine" with Fresh Marinara
It's WAY TOO hot to "cook" anything right now! This is perfect for this 111 degree temps! Enjoy.....
1 1/2 lb. 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 oz. mixed summer squash (green and yellow), ends trimmed
1 orange bell pepper, halved and seeded
8 oz. soy or Daiya mozzarella, diced
1 cup chopped walnuts
Nutritional yeast or soy Parmesan cheese for garnish, optional
6 basil sprigs for garnish, optional
1. Put tomatoes, basil, sun-dried tomatoes, 3 Tbs. oil, shallot, dash of salt and several grinds of pepper into food processor, and process until sauce resembles finely textured salsa.
2. 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.
3. Put "fettuccine" into bowl with mozzarella, walnuts, remaining 1 Tbs. 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.
Per SERVING: Calories: 320, Protein: 16g, Total fat: 26g, Saturated fat: 2g, Carbs: 14g, Cholesterol: mg, Sodium: 590mg, Fiber: 5g, Sugars: 7g