One of the things I love best about where we live is our garden. I had not been much of a gardening type when I met my husband. My teeny tiny townhouse yard had a few plants and a gorgeous big tree (very rare out here in Colorado) but I didn't know how to take care of anything, nor did I really care. Once he moved in with me he started making that yard into a masterpiece. Then we moved to our current house and the winter after we moved here I read Animal Vegetable Miracle by Barbara Kingsolver. That book literally changed my life. I went from a nonchalant, I don't really care about gardening kind of person to fervently looking through seed catalogs with my husband. That book also started my passion for summer preserving and canning and every summer now I can hundreds of pounds of tomatoes and other goodies for the winter.
One thing I love best about having a backyard garden is being able to run out back and pick a few vegetables and herbs, add a few other ingredients, and an hour later have a delicious feast on our table. It feels so empowering to have actually MADE the food we eat and because we know how much effort goes into it, we enjoy it that much more. Sometimes that works to our disadvantage, as the lone cauliflower plant we grew this summer is completely ready to eat yet still growing because I want to save it for the most special of occasions. However, I really need to just go harvest it before it goes bad. So hard though to eat "the only" cauliflower for an ordinary Friday night dinner!
This Zucchini Pasta is one of those kinds of meals you can create with vegetable garden/farmers market ingredients and just screams summer in a bowl. I used the Paderno World Cuisine Spiral Slicer to make the noodles because it makes wonderful, long, fat noodles that you can actually twirl around your fork like spaghetti. However, you can use a julienne peeler or even just dice the zucchini if desired. If you do use a spiral slicer, Danielle from Against All Grain has a great video tutorial on how to do this.
Zucchini Pasta with Marinated Tomatoes
Prep time: 30 min Total Time: 45 min
6 cloves Garlic, sliced thinly, skip if FODMAP-free
1/2 cup (120 mL) Olive Oil
2 lb (900 g) Tomatoes, sliced into small wedges
1/4 cup (40 g) Capers
1/2 cup (20 g) Basil, chopped or torn
1 Lemon, zested
1/4 tsp (1.25 mL) Crushed Red Pepper Flakes
4 medium Zucchini
1 lb (450 g) Sweet Italian Sausages (not bulk), use Chicken tenders if FODMAP-free
to taste Salt
to taste Pepper
1. Put the garlic and oil in a small sauce pan and cook over low heat for 10 minutes and then let cool (Skip this step if FODMAP-free, just use plain olive oil in the next step).
2. Combine tomatoes, capers, basil, red pepper flakes, and lemon zest in a bowl. Pour the garlic mixture over the tomato mixture. Cover and leave at room temperature for 30 minutes.
3. Meanwhile, using a spiral slicer or julienne peeler, create zucchini noodles. You can alternatively use a vegetable peeler to make thin slices or just dice the zucchini.
4. Slice the Italian Sausage links, if using, into slices. If using chicken, generously season with salt and pepper and cut the chicken into bit-sized chunks.
5. Heat a large pan over medium heat and cook the Italian Sausage slices or chicken until done.
6. Add the zucchini noodles, stirring often, to heat them.
7. Remove pan from heat, add the tomato mixture into the pan and stir to combine.
**This recipe will be in the app with the August update.