Zucchini Noodles with Tomatoes and Walnuts
⏳ Time
25 minutes
🥕 Ingredients
10
🍽️ Servings
4
Description
The trendy idea of replacing spaghetti with vegetables reminds one of classic tales where the stars are pumpkin, beet, celery, and of course, zucchini. Simply grating the zucchini on a special grater will result in long noodles. The only downside is that young zucchini can be watery, and ours from the garden turned out to be rather bland. But this can be easily improved by adding sautéed zucchini noodles with tomatoes, garlic, rosemary, and walnuts. Another important point: use butter or ghee. It imparts a creamy flavor to the otherwise dull zucchini and transforms the watery sauce into an emulsion.
Ingredients
- Young zucchini - 2 pieces
- Marinated cherries - 8.8 oz
- Basil - 2 sprigs
- Garlic - 2 cloves
- Walnuts - 1.8 oz
- Rosemary - 1 sprig
- Butter - 1.1 oz
- Parmesan Cheese - to taste
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Cut the cherry tomatoes in half.
Step 2
Tear the basil leaves from the stems and slice them into thin strips.
Step 3
Chop the walnuts with a knife, but not too finely.
Step 4
Grate young zucchinis without peeling them, using a grater designed for making Korean-style carrots, to create long noodle-like strands.
Step 5
Heat the butter in a skillet over medium heat.
Step 6
Add a sprig of rosemary and cherry tomatoes, sauté for 3–4 minutes, then crush the garlic through a press.
Step 7
Remove the pan from the heat and add the zucchini to the hot tomatoes.
Step 8
Add the nuts, include the basil, and season with salt and pepper to taste.
Step 9
Stir everything together to allow the zucchini to absorb the flavors.
Step 10
Place the noodles on a plate, grate cheese on top, and serve.
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