Zucchini "Pasta" with Fresh Cherry Tomato Sauce

lighten up...

Naturally the summer brings with it fresh fruit and produce and with that also comes lighter meals. I tend, at least, to cook with more of these fresh ingredients and less with comfort type foods. However, there's one comfort I'm not willing to give up - even in summer - and that's pasta. So, for this post, I'm lightening up an easy pasta dinner by subbing in half of the pasta I would normally use for zucchini.

To make this meal possible you will need one bit of special equipment - a julienne peeler (or maybe your food processor). I ordered this tool on Amazon at the same time I ordered my Popsicle molds (remember I said I would feature another tool!) and have yet to use it. This was the perfect meal to try it out! Overall, it was pretty easy to use (once I got the hang of it), but beware, the blade is sharp and you won't be able to julienne the entire zucchini, just use as much as you can. Anyway, once the zucchini is prepared, the rest of the recipe is quite easy to make and sings summer. I serve this with crusty bread and have no guilt - hey, I cut out half my carbs already by subbing in zucchini! So, lighten up and make this summery pasta dish. Here's how...

Ingredients
2-3 Zucchini
1/2 Box Whole Wheat Spaghetti
2 T Olive Oil
2 Cloves Garlic, minced
1 Shallot, minced
2 Pints Cherry Tomatoes
1/3 C Dry White Wine
Kosher Salt & Black Pepper
1/2 C Fresh Basil, chopped
1 T Fresh Oregano, chopped
1/2 C Grated Parmesan Cheese, more for topping
To Serve: Crusty Bread

Directions
Bring a large pot of water to a boil.

Prepare the zucchini: Using a julienne peeler (suggest OXO), cut the zucchini into long strands (like pasta). Put the cut zucchini on a paper towel lined plate, season with 1 tsp. salt, toss, and allow to stand for 10-12 minutes. Then, squeeze dry (there will be lots of liquid) and set aside.

Meanwhile, make the sauce: In a large high-sided skillet, heat the oil over med-high. Add the garlic and shallots, cook for 1 minute. Then add the cherry tomatoes and cook for 5-6 minutes, or until they begin to soften. Next, add the wine and season with a little salt and pepper. Cover and cook until the tomatoes burst, about 15 minutes. Remove the lid and reduce down into a thick and paste-like sauce, about 5 more minutes.

Cook the "pasta": Generously season the boiling pot of water with salt and drop the whole wheat pasta. Cook until al dente, 8-10 minutes. Reserve 1 cup pasta cooking water and drain the pasta. Add the zucchini to the sauce and some of the pasta cooking water. Cook for 3-4 minutes or until the zucchini begins to soften. Add the drained whole wheat pasta and continue to cook for another 2-3 minutes, adding more pasta cooking water as needed. Add the basil, oregano, and cheese and toss to combine. Taste for seasoning and adjust as needed.

Plate the pasta: Serve the dish immediately sprinkled with more Parmesan cheese and crusty bread on the side for sopping up the sauce (and have no guilt!). Enjoy this light and summery pasta. Mangia!