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Grated Zucchini and Fresh Tomato Pasta

Hello my long-lost foodie friends! In my six years of food blogging I have never taken a six-week break from blogging, but life kept happening at a lightning-quick pace. My daughter has flown the coop and gone off to college, I’ve taken a couple of much-needed vacations, and I’m about to wind down my food cart business for the winter. I’ve got one last hurrah at a local pumpkin patch event this weekend which I am looking forward to.

While I’ve done plenty of cooking at home between all this, I couldn’t find the time to get it together to photograph and post for you. And speaking of last hurrahs, my newest recipe comes from the zucchini from the last farmer’s market and pretty much the last of our ripe garden tomatoes. We have a late summer produce season here in Central Oregon, so while this may come to you too late for you in your neck of the woods, feel free to save this for next year’s bounty! And of course you can always use any good-looking store-bought produce when you can find it.

Grated Zucchini and Fresh Tomato Pasta

I have made this sauce three times in the past month, that’s how absolutely delicious and easy it is! Plus it’s versatile, too. It can be completely vegetarian, and truth be told, I wouldn’t miss the meat but I add it in for the hubby. He wants me to make it again with shrimp next time, too, which would be wonderful. The first time I made this I served it over cheese raviolis, and the next two times over garlic and herb pappardelle noodles with chicken. The pappardelle is my favorite! Any kind of pasta would work, but I do love the herb-infused kind with this. You can also use any variety of tomatoes. I used a combination of yellow, purple and red heirloom from our garden.

p.s. to my WordPress friends: I’ll be catching up with you soon! I really do miss reading all your posts. xoxo

Grated Zucchini and Fresh Tomato Pasta
(Serves two, easily doubled or tripled)

4 ounces pappardelle noodles, or other quick-cooking pasta
1 small zucchini
1 tablespoon olive oil
1/4 cup diced onion or shallots
1 pound fresh tomatoes
Splash of white wine
Salt and pepper, to taste
1/4 teaspoon dried Italian herbs
1 tablespoon unsalted butter
Chopped cooked chicken (optional)
Fresh-grated Parmesan cheese, for serving

Set a pot of water on to boil for the pasta. Meanwhile, using a box grater, grate the zucchini onto a sided plate (I used a pie plate.) Spread out and lightly salt and let rest for a few minutes, then pat dry with paper towels.

In a skillet, heat the olive oil over medium-low, then add the grated zucchini and onions or shallots, stirring occasionally. While the zucchini cooks, grate the tomatoes with the same grater. To grate, core the tomato, then slice a very thin slice off the bottom side. With a flat had, grate the tomato from the cut side until all that’s left is the peel. Discard peel and grate the remaining tomatoes.

Zucchini Tomato Sauce

When the zucchini and onions are softened, add a splash of wine to the pan. Add the tomatoes, salt and pepper to taste, and the dried Italian herbs. Simmer the sauce on low. Now add your pasta to the boiling water and cook according to package directions. Just before the noodles are ready, add the tablespoon of butter and the cooked chicken, if using, to the sauce. Stir until butter is melted and chicken is heated through. Drain the pasta and add to a serving dish. Pour the sauce over the noodles, and pass with grated Parmesan. A good thick slice of crusty buttered bread is also a must for sopping up the delicious sauce! Enjoy!