Zucchini Linguini with Fresh Cocktail Tomato Sauce
- Prep Time: 20 minutes
- Cooking Time: 15 minutes
- Serves 2 to 3
- 1½ cup Backyard Farms Cocktail Tomatoes, chopped and separated
- 2 garlic cloves, finely chopped and separated
- ½ lemon, juiced
- Extra-virgin olive oil
- 6 basil leaves, separated and chiffonade cut
- 1 small eggplant, diced
- 1 onion, diced
- 1 large zucchini, spiralized
- Parmigiano-Reggiano, grated for garnishing
- Ground sea salt and pepper
Add 1 cup diced Backyard Farms Cocktail Tomatoes, garlic, lemon juice and 1/8 cup olive oil to a food processor. Season with salt and pepper. Blend until well mixed. Transfer to bowl.
Add ¾ of the chiffonade basil leaves to 1-2 tablespoons of olive oil in sautépan over med-high heat. Add garlic and cook about 1 minute. Add eggplant and onion. Cook for about 5 minutes, stirring often, adding olive oil if needed. Add zucchini. Cook for 3 minutes, stirring often, until zucchini is softened and begins to turn translucent. Add remaining tomatoes. Add tomato sauce to sautépan. Cook until tomatoes are heated through. Transfer to serving dish.
Season with salt and pepper as needed. Garnish with shaved Parmigiano-Reggiano and remaining basil chiffonade.
Using zucchini to replace pasta is the trick in this light dinner. With a base of sautéed eggplant and onion, the addition of sweet tomatoes and a simple fresh tomato sauce might make the kids believe it's pasta!
Recipe courtesy of Susan McLean.