·
2 medium-size tomatoes (about 2 cups) diced into
½-inch pieces
·
3 Tbsp. good
olive oil
·
1 Tbsp. truffle oil or additional tbsp. o olive
oil
·
¼ c. chopped fresh basil
·
¼ c. fresh flat-leaf parsley
·
Pinch of red pepper flakes
·
Salt
·
1 pound dried spaghetti
·
2 medium-size zucchini (about 1 ½ cups), cut
into ¼-inch pieces
·
1 large clove garlic, minced
·
Fresh ground pepper
1.
Place tomatoes, 2 Tbsp. olive oil, truffle oil,
basil, parsley, and pepper flakes in medium bowl and stir to combine. Season with salt to taste. Let sit at room
temp. for an hour.
2.
Cook spaghetti in salted water according to
package directions.
3.
Heat the remaining Tbsp. of oil in skillet over
medium-low heat. Add zucchini and garlic
until zucchini is crisp tender about 4-5 min. Season with black pepper (and I
do a little salt).
4.
Combine spaghetti, tomato mixture, and zucchini
in large bowl and stir to combine. Serve warm or at room temp.
*I usually find that 1 lb. of
spaghetti is too much. I will double the
veggies or half the noodles. Served with
parmesan cheese it is really good!
* This recipe is great if you
want to do it raw vegan style as well.
Spiral the zucchini into the noodles and add the garlic to the tomato
mixture. Omit the noodles, tbsp. of oil,
and cheese and voila!
