Tossed in a flavorful vinaigrette and topped with fresh cherry tomatoes and basil from our garden, this raw “pasta” dish really does trick the senses and is a fabulous no-cook dish. If you don’t have a vegetable spiraler, you could use a julienne peeler or even substitute regular cooked angel hair or linguine and just add very, very thin slices of raw zucchini with the tomatoes.
Zucchini Noodles
- 2 medium zucchini
- 1 cup cherry tomatoes, halved
- 1/4 cup (packed) fresh basil leaves, chopped
- Using a vegetable spiraler or julienne peeler, make the zucchini noodles. Wrap the zucchini noodles in paper towel or cheesecloth and gently wring out some of the liquid.
- Toss the zucchini noodles, tomatoes and basil with the vinaigrette. Serve chilled.
Vinaigrette
- Juice of one lemon
- 1 tsp fresh garlic, finely minced
- 1 shallot, finely minced
- 2 tbsp white wine or champagne vinegar
- 3 tbsp extra-virgin olive oil
- 1 tbsp honey
- a pinch of dried red pepper flakes, to taste
- kosher salt and freshly-ground black pepper, to taste
- Make the vinaigrette. Combine the lemon juice, garlic, shallot, vinegar and honey in a small mixing bowl and stir to combine. Whisk in the olive oil and add the red pepper flakes and salt and pepper, to taste.
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