Breaking News: Completely delicious, GF (guilt free, gluten free, grain free) pasta is now possible. So good, and so fresh, you might never want to go back. 

This insanely delicious salad-esque dish in a pasta costume is my new favorite. So good that I made it for lunch (for just me), and again for dinner for my husband and a guest. A huge hit with even the most passionate of meat-eaters (that’s you brother, I heard you raving about the tomatoes), and filling in a way that doesn’t leave you feeling heavy, this is the perfect end of summer meal. Those last four words are very sad right now though, so I won’t be mentioning them much around here.

A huge thank you to Laura of The First Mess for introducing the vegetable loving food blogger community to veggie noodles and julienne peelers. I don’t know where I would be without you and all your inspiration (actually I do… an extremely sad, veggie-noodle-less state)! Follow Laura on instagram to get on the inspiration train.

Makes enough for 4

8-12 medium zucchini (2-3 per person)

ciliegene mozzarella (vegans can omit this, or use a mozzarella alternative)

pine nuts

olive oil

salt & pepper

Herbed Tomatoes

2 lbs baby mixed tomatoes, cut in half (grape & cherry)

1/2 cup olive oil

7 tbsp white balsamic vinegar

1/3 cup finely chopped basil

1/4 cup chopped parsley

1 bunch thyme, leaves only

1/2 tbsp honey or brown rice syrup

You will need

a julienne peeler (I chose this beauty from Sur La Table)

a large widemouth mason jar

Begin by prepping all the ingredients for the herbed tomatoes. Continue by combining the ingredients in the mason jar. Screw the lid on tightly and move the jar around to combine the ingredients (gently turning from side to side, upside down, etc.).

Allow tomatoes to marinate for at least an hour in the refrigerator, preferably 3 or 4 hours. Tomatoes will be even more scrumptious the more patient you are, and the longer you wait. I’ve found it works best to start the marinating process the meal before you want to consume the tomatoes.

When the tomatoes are ready, use the julienne peeler to peel the zucchini into long, noodle like strips. Wind zucchini into mounds in bowls, and top with spoonfuls of the herbed tomatoes. Deconstruct 2-3 ciligiene balls per bowl, and place atop the herbed tomatoes. Sprinkle with pine nuts. Finish with a grinding of salt & pepper, and a drizzle of olive oil. Enjoy!

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