Yield: about 4 Servings
INGREDIENTS
4 medium zucchini (about 2 pounds)
3 tablespoons extra virgin olive oil
1/2 cup baby carrots, blanched and cut on biased
1/2 cup asparagus, blanched and cut on biased
1/2 cauliflower, cut into florets (colored if possible)
1/2 fresh French green beans, blanched and cut into slices
1/2 cup cherry tomatoes, sliced in half
1/2 fresh peas, blanched
Coarse salt to taste
Cat Cora’s Dog-Friendly Red Sauce
Parmigiano-Reggiano or pecorino Romano cheese, to taste
Basil leaves, torn into pieces
Edible flowers (optional)
Cat Cora’s Dog-Friendly Red Sauce
Yield: 7 Cups
INGREDIENTS
Four 28-ounce cans whole tomatoes with basil
½ C olive oil
12 fresh basil leaves, torn into pieces
Coarse salt and freshly ground black pepper
INSTRUCTIONS
Remove tomatoes from cans and place in a large bowl, reserving juices.
Using your hands, crush the tomatoes, removing and discarding the hard core from stem end and any tough membranes. Set aside.
Place oil in a large, nonreactive saucepan over medium-low heat. Stir in tomatoes and reserved juices. Add basil and season with salt, pepper.
Increase heat and bring to a boil, then immediately reduce heat to low and simmer until slightly thickened, about one hour.
ZOODLES INSTRUCTIONS
Trim and spiralize the zucchini (or use prepared zoodles, about 2 pounds). Set aside.
Cut vegetables into bite-sized pieces. Set aside in separate prep bowls.
Heat olive oil in a large skillet over medium heat. Begin adding vegetables to skillet one at a time, starting with the variety that will need to cook the longest (such as the carrots) and then continue adding the additional vegetables, 4-5 minutes lightly sauté. Season with salt and cook all until just al dente.
Add zoodles and cook, tossing gently but frequently with pasta tongs, until just al dente (about 3 to 5 minutes).
PLATING
To plate, place a small pool of the warm red sauce (see recipe below) in the bottom of a bowl and top with the zoodles and vegetables. Garnish with grated cheese, basil leaves and edible flowers.
