This 30-minute summer pasta is the perfect recipe to make when the late-summer tomatoes are at their peak. The no-cook sauce gets better as the tomatoes sit with the vinegar, garlic and olive oil and release their sweet juices. When picking out your zucchini, look for small, firm ones that don’t have too many seeds. The heat from the cooked pasta ever so slightly wilts the raw ribbons of zucchini so they’re tender enough to eat, but still retain some of their bite and color.
To give this meal a vegetarian protein boost, add a 15-ounce can of white beans, which also provide a rustic, hearty flavor.
Active time: 30 minutes Total time: 30 minutes
No-Cook Tomato Sauce With Zucchini Ribbons and Pasta Ingredients Optional garnishes Directions In a large bowl, combine the tomatoes, olive oil, vinegar, garlic and crushed red pepper. Season with salt and black pepper. Let the mixture sit while you prepare the pasta and zucchini, stirring occasionally and gently pressing on the tomatoes with the back of a spoon. Using a vegetable peeler or mandolin, shave the zucchini into long, thin ribbons. In a large pot of salted, boiling water, cook the pasta until al dente. Drain well and transfer the hot pasta to the bowl with the tomatoes. Add the zucchini ribbons and gently toss. Season with salt and black pepper, if needed. Transfer the pasta to four shallow bowls and garnish with fresh basil, Parmesan cheese and a sprinkle of flaky sea salt, if using. Serve warm. Serves: 4 | Serving Size: About 2 cups Nutrition (per serving): Calories: 346; Total Fat: 15g; Saturated Fat: 2g; Monounsaturated Fat: 5g; Cholesterol: 0mg; Sodium: 145mg; Carbohydrate: 45g; Dietary Fiber: 6g; Sugar: 2g; Protein 9g
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