Name: Zucchini Pasta with Grape Tomato Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Ingredients: For Grape Tomato Sauce:; 1 tablespoon butter; 1 shallot, minced; 4 cloves garlic, minced; 3 cups cherry tomatoes, washed and dried; ½ cup vegetable stock (or more if needed); Salt and pepper to taste; Red pepper flakes to taste; ½ teaspoon sugar; 1 teaspoon fresh oregano, minced or ½ teaspoon dried oregano; ¼ cup fresh grated Parmesan cheese; Fresh basil leaves julienned, for garnish, optional; For the Zucchini Pasta:; 2 zucchinis washed and dried (you can use either green or yellow, or both. I used green for mine); 1 ear of sweet corn; remove the kernels using a sharp knife; Fresh mozzarella cheese, optional

Description

Zucchini pasta with grape tomato sauce is a delicious, healthy meal.

Ingredients

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For Grape Tomato Sauce:
1 tablespoon butter
1 shallot, minced
4 cloves garlic, minced
3 cups cherry tomatoes, washed and dried
1/2 cup vegetable stock (or more if needed)
Salt and pepper to taste
Red pepper flakes to taste
1/2 teaspoon sugar
1 teaspoon fresh oregano, minced or 1/2 teaspoon dried oregano
1/4 cup fresh grated Parmesan cheese
Fresh basil leaves julienned, for garnish, optional
For the Zucchini Pasta:
2 zucchinis washed and dried (you can use either green or yellow, or both. I used green for mine)
1 ear of sweet corn; remove the kernels using a sharp knife
Fresh mozzarella cheese, optional

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Instructions

For the Grape Tomato Sauce:
In a large skillet with a tight-fitting lid, heat the butter over medium heat. Add the shallot and sauté until it has softened, about 3 minutes. Add the garlic and cook for 1 minute more.
Add the cherry tomatoes, and vegetable stock. Turn up the heat to medium-high and place the lid on the pan. Allow to come to a boil and reduce to a simmer. Allow to simmer for 20 minutes, or until the grape tomatoes have begun to burst. You can help them along by mashing them with a fork.
Add the salt, pepper, and red pepper flakes to taste. Add the oregano, Parmesan cheese, and sugar. The sauce should be thick. Remove from the heat and set aside.
For the Zucchini Pasta:
While the sauce is cooking prepare the zucchini noodles. Cut off each end of the zucchini, using a julienne peeler (or a spiralizer) to create long noodles down the length of the zucchini, working around the entire zucchini. Once you reach the seeds in the zucchini then you want to stop creating noodles, as the seeds are too watery for noodles. Place the noodles in a bowl.
Add the sweet corn kernels to the zucchini noodles and toss. Divide the noodles among two plates, top with the grape tomato sauce. Garnish the grape tomatoes with basil and add slices of fresh mozzarella cheese to the zucchini for a protein-complete meal, if desired.