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Category: Side Dish
Spaghetti with Summer Garden Puree - TastyPlanner.com
Chef: Jdeland
Sun ripened tomatoes join with celery, zucchini, parsley and olive oil to produce a creamy, garden-fresh sauce that is equally good warm or at room temperature.
Recipe Source: WIlliams - Somona Pasta Coo...
Ingredients
10 oz ripe tomatoes, peeled and halved
salt
1 zucchini
1 1/4 lb spaghetti
1/2 stalk celery, trimmed and cut crosswise into slices 3/4" thick
handful of fresh flat-leave (Italian) parsley leaves
3/4 cup extra-virgin olive oil
ground pepper
Instructions
Sprinkle the tomato halves with a little salt. 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.
In a large pot bring 6 qt salted water to boil. Add spaghetti and boil until al dente.
In a blender or food processor, combine the tomatoes, celery, zucchini skins, parsley, olive oil and salt and pepper to taste. Process until smooth and creamy.
Drain the pasta and arrange on platter. Pour the sauce over the top and toss well. This dish may be servered immediately or at room temperature.
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