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Recipe: Zucchini Pasta

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Zucchini Pasta

Summer is in full swing at the Franklin Farmers Market! Summer squashes, tomatoes and eggplants are everywhere, so now is the perfect time to try a new recipe that South Fork created for our market tasting last Saturday.

For this recipe, Romana used a vegetable spiralizer to transform the zucchini into thin “pasta” noodles to toss with fresh basil, garlic and diced tomatoes. If you don’t have a spiralizer just use a vegetable peeler to shave thin ribbons or use a sharp knife to carefully cut the zucchini into your favorite pasta shape. You can also make this using yellow squash, no problem.

Good luck with the recipe, and we’ll see you at the Market next Saturday!

Summer Zucchini “Pasta” Salad with Tomatoes & Fresh Basil

Serves 4-6

• 6 medium green and golden Zucchini (Paradise Produce)

• 2 large ripe tomatoes (Paradise Produce)

• 1 small clove garlic (Beaverdam Creek Farm)

• ½ bunch fresh basil (Bloomsbury Farm)

• 2 tbsp. olive oil

• ½ tsp. sea salt

• ¼ tsp. black pepper 

Wash and dry the zucchini, tomatoes and basil to get started. Pick the basil leaves and set aside.

Using a spiralizer or vegetable peeler, turn the zucchini into noodles or thin ribbons, place in a bowl and dice the tomatoes, then add them to the bowl.

Chop the garlic finely as well as the basil leaves and add them to the tomatoes and zucchini. Season with the olive oil, sea salt and pepper and toss to combine everything.

Chill in the fridge for 15 minutes or up to two hours before serving. The key to this dish is its freshness, but feel free to prep everything the day before and keep it covered in the fridge, but don’t mix it together until you’re ready to serve.


Zucchini Pasta
Zucchini Pasta
Zucchini Pasta
Zucchini Pasta
Zucchini Pasta
Zucchini Pasta

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