Zucchini "Fettuccine" With Tomato Sauce

1. 1

   Trim and peel the zucchini, then use a mandoline or a vegetable peeler to thinly slice lengthwise into wide ribbons (stop when you get to the seeds).

2. 2

   Cut the ribbons into 1/4-to-1/2-inch-wide strips to make them look like fettuccine.

3. 3

   Transfer to a colander and toss with 3/4 teaspoon salt; let drain in the sink, tossing occasionally, about 30 minutes.

4. 4

   Rinse well and pat dry.

5. 5

   Meanwhile, peel the tomatoes using a sharp vegetable peeler, then halve horizontally and squeeze out the seeds.

6. 6

   Puree 1 tomato with the olive oil, garlic, jalapeno, and 1/4 teaspoon each salt and pepper in a food processor or blender.

7. 7

   Transfer to a bowl.

8. 8

   Chop the remaining 4 tomatoes and add to the bowl; add the pine nuts, basil, oregano, and salt to taste.

9. 9

   Divide the zucchini among bowls and top with the tomato sauce.

10. 10

    Top with more pine nuts and drizzle with olive oil.

11. 11

    Photograph by Kate Sears

* Per serving · 4 servings · Values may vary.

No additional tips available.