zucchini “spaghettini”
Author: Chef D. Brown
Ingredients
Instructions
  1. Begin by washing all fresh vegetables. Using a spiral slicer, cut all of the zucchini into spaghetti (there are many inexpensive spiral slicers on the market).
  2. Grate Parmigiano cheese, coarsely chop parsley, and cut cherry tomatoes in half.
  3. Lightly toast the pine nuts in a dry pan.
  4. Mix together the ricotta and tomato paste; reserve.
  5. Lightly heat up the cherry tomato crudo sauce.
  6. Toss the raw zucchini “spaghetti” with the warm tomato sauce, cherry tomatoes, and chopped parsley.
  7. Add in the Parmigiano and season with salt and pepper, to taste.
  8. Plate spaghetti and top each dish with toasted pine nuts and a dollop of the roasted tomato ricotta.
  9. This dish can also be served raw and chilled as a refreshing summer salad.
Recipe by Village Farms at http://villagefarms.com/recipes/cherry-no-9-zucchini-spaghettini-recipe