Zucchini Noodles Pasta

Chef Talia Syrie,
The Tallest Poppy

Surprise your picnic partner with this trompe l’oeil. Spaghetti-like strands of zucchini are served raw, delivering a refreshing and satisfying crunch. Garnish with a sprinkle of parmesan or a dollop of goat cheese. This recipe requires a spiralizer, a trendy kitchen gadget.

Ingredients
2 large zucchini, spiralized

Sauce
olive oil
1/2 large white onion, sliced
2 celery stalks, sliced
4 garlic cloves, chopped
3 large basil leaves, chopped
bay leaf (remove after cooking)
handful of parsley, chopped
1 tsp fresh oregano
3 medium tomatoes, diced
2 cups diced vegetables, as desired: zucchini, eggplant, mushrooms, spinach
1/4 cup vegetable stock
2 Tbsp red wine
1 large can crushed tomatoes
salt and pepper to taste

Method

1. In a large frying pan, heat oil. Sauté onions, garlic, celery, basil, salt and pepper.
2. Add diced vegetables and sauté until tender.
3. Add vegetable stock, red wine and tomatoes. Heat until simmering
4. Place spiralized zucchini (at room temperature) on oven-warmed plates.
5. Drizzle olive oil on zucchini.
6. Pour sauce over zucchini.

Yield 4 small servings