Fresh Zucchini Tomato Herb Pasta

As what happens often these days, this recipe started with one ingredient and a Tastespotting search. My starting ingredient was Pappardelle pasta, and I looked for anything with fresh tomatoes – after all I ended up with a mini crop of heirloom tomatoes in the garden upon my return from Florida last week! It took a bit of time to chop all the fresh herbs and prep everything, but it all went quickly once I started. The result was delicious! Recipe originally from frugivoremag.com.

Fresh Zucchini Tomato Herb Pasta
serves 4
Ingredients:

• 1 1/2 lb heirloom tomatoes
• 2 zucchini
• 1/2 bag pappardelle dried pasta
• 1 1/2 TB extra virgin olive oil
• 1 medium onion, chopped
• 1 green bell pepper, diced
• 4 garlic cloves, minced
• 1/4 tsp crushed red pepper
• 1/4 cup red wine
• 1 cup chopped fresh herbs (I used rosemary, thyme, oregano and italian parsley)
• 1 cup italian basil leaves, chopped/shredded
• sea salt and black pepper to taste
• ricotta cheese (about 2 TB/plate)

Directions:

1. Bring a large pot of salted water to a boil. Place tomatoes in pan for about 30 seconds, remove with slotted spoon. Allow to cool. Remove skin and chop. Set aside.
2. Trim ends of zucchini. Use a vegetable peeler and shave zucchini vertically until the seeded core appears – discard core. Set shaved zucchini ribbons aside.
3. Cook pappardelle pasta until al dente. Drain with cold water. Toss with 1/2 TB olive oil and zucchini shavings. Set aside.
4. In a medium saucepan over medium heat, warm 1 TB olive oil. Add onions and green bell pepper. Saute until onion is translucent. Add garlic and crushed red pepper, stir for 30 seconds – do not let garlic brown or burn.
5. Add chopped tomatoes and their juice, red wine and 1 cup of fresh herbs. Season with salt and pepper. Bring to a simmer, cover and reduce to a low simmer for about 10 minutes. Then add in the basil and turn heat off.
6. Place zucchini/pasta combo on plates/in bowls. Spoon tomato sauce on top. Place ricotta cheese on top of each.