Zucchini “Fettuccine” with Fresh Marinara
Zucchini “Fettuccine” with Fresh Marinaran is a gluten free and lacto ovo vegetarian side dish. One serving contains 374 calories, 14g of protein, and 32g of fat. For $2.33 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. This recipe serves 6. If you have walnuts, soy cheese, yellow summer squash, and a few other ingredients on hand, you can make it. This recipe is liked by 56 foodies and cooks. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Vegetarian Times. All things considered, we decided this recipe deserves a spoonacular score of 92%. This score is awesome. Zucchini Ribbon Fettuccine With Peas and Fresh Herbs, Fettuccine with Shredded Zucchini, Fresh Ricotta, and Lemon Zest, and Fresh Marinara Sauce are very similar to this recipe.
Servings: 6
Ingredients:
6 basil sprigs for garnish, optional
Freshly ground black pepper
¼ cup extra virgin olive oil
1 cup packed fresh basil leaves, chopped, plus sprigs for garnish
8 oz. soy or fresh mozzarella, diced
Sea salt or kosher salt to taste
1/3 cup dry-packed sun-dried tomatoes, softened in warm water and chopped
1 orange bell pepper, halved and seeded
1 ½ lb. plum tomatoes, quartered
1 shallot, minced
Grated regular or soy Parmesan cheese for garnish, optional
1 cup chopped walnuts
8 oz. mixed summer squash (green and yellow), ends trimmed
Equipment:
food processor
peeler
bowl
Cooking instruction summary:
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.
Step by step:
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.
3. Cut bell pepper into paper-thin strips.
4. Put “fettuccine” into bowl with mozzarella, walnuts, remaining 1 Tbs. oil and salt to taste; toss gently.
5. 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.
6. Serve.
Nutrition Information:
covered percent of daily need
