Fresh Tomato and Zucchini Pasta

Simple, fresh, this delicious meal is summer in a bowl! This serves 4.

8-12 oz. spaghetti-type pasta

1 medium-large tomato, rough-chopped

1-2 cloves garlic, pressed or minced

Pinch red pepper flakes

½ c. fresh basil leaves (+ ¼ c. snipped basil for garnish)

¼ c. whole almonds, toasted and rough-chopped* (+ a few for garnish) -optional

Salt and pepper

About 1 pint cherry tomatoes, halved

2 small zucchini, shredded and squeezed dry

¼ c. olive oil

Shredded or shaved parmesan

Cook and drain the pasta according to package instructions.

Puree the tomato, garlic, red pepper, ½ c. basil and ¼ c. nuts in a food

processor until smooth. Season with salt and pepper and pour into a large bowl. Add cherry tomatoes, zucchini, olive oil, and cooked pasta; toss lightly. Add 1-2 Tbsp. water if needed to bring to consistency you want.

Garnish with snipped basil leaves, a few saved chopped nuts, and a sprinkling of cheese.

*Toast almonds in a dry skillet on the stovetop for a few minutes, stirring often until they become aromatic and slightly brown. Cool before using.

To chop whole almonds: I keep a small hammer in my kitchen drawer for just such a purpose. I put the nuts inside a folded dishcloth “packet” or in a baggie and then whack them a few times. Voile!

Recipe created or adapted by Liz Talley, Urban Graze

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