+QP +SF +GF
Zucchinis are a great substitute for modernizing pasta; their mild flavor easily adapts to most sauces and when cut with a spiralizer tool, they become long spaghettis. Alternatively, use a potato peeler to create pappardelle-like noodles. Pair it with heaps of fresh squash, peas and fennel, and simmer in a delicious tomato sauce. —MR
SERVES 2
1 carrot
3 zucchini
3 cloves garlic, roughly chopped
½ head fennel, thinly sliced crosswise
3 tbsp (45 ml) olive oil
1 (16-oz [455-g]) can whole peeled tomatoes Handful of cherry tomatoes
Pinch of red pepper flakes
Sea salt
2 summer squash (or any), cut into thin circles
½–¾ cup (67–100 g) frozen peas, defrosted
Start by peeling the carrot and zucchini into long ribbons with a potato peeler. Set aside as you warm the garlic, fennel and olive oil in a large saucepan over medium heat for a few minutes. Bring the heat to medium-high, add the canned tomatoes (including the sauce in the can), fresh tomatoes, red pepper flakes and a sprinkle of sea salt; cover with a lid for 5 minutes.
Once the tomato sauce has reduced, add the summer squash to cook it down. Add a few splashes of water if the sauce dries out. Cook for 10 minutes before adding the peas. Now stir in the zucchini and carrot noodles, and warm the mixture for a few minutes. Pour it into bowls and enjoy!