Spaghetti with summer garden puree
Course: MainCuisine: ItalianDifficulty: EasyServings
6
servingsPrep time
1
hourCooking time
15
minutesSun-ripened tomatoes join with celery, zucchini, parsley, and olive oil to produce a creamy, fresh sauce that is great warm or at room temperature.
Ingredients
10 oz ripe tomatoes – peeled and halved
1 zucchini
1 pound spaghetti (500g)
½ green celery – trimmed and cut into slices a little under an inch thick
Handful of fresh parsley leaves
½ cup extra virgin olive oil
Salt and pepper to taste
Directions
- Sprinkle a little salt on the tomato halves.
- Place them cut side down in a colander for about 1 hour, to drain off excess juice.
- Using a vegetable peeler, remove the green skin from the zucchini and set it aside (the zucchini itself can be saved and used in a soup).
- In a large pot bring 6 qts salted water to a boil. Add the spaghetti and boil until to tender for about 10 minutes or according to the package directions.
- Meanwhile, in a blender or food processor, combine the tomatoes, celery, zucchini skins, parsley, olive oil , with salt and pepper to taste. Process until smooth and creamy.
- Drain the pasta and arrange it on a platter, pour the sauce over the top and toss well.
- This dish may be served immediately or a room temperature.
- Enjoy!
Notes
- Need more recipes check my cookbook link ps://amzn.to/3PAH9s1(on amazon)
