Zucchini Pasta Ribbons with Chunky Tomato Sauce and Pine Nuts - alive magazine

Ingredients

• 6 ripe tomatoes, coarsely chopped
• 2 Tbsp (40 ml) extra-virgin olive oil
• 1 1/2 Tbsp (30 ml) finely minced onion
• 1 large garlic clove, finely minced
• 3 tsp (15 ml) freshly squeezed lemon juice
• 1 1/2 Tbsp (30 ml) finely chopped fresh basil
• 2 tsp (10 ml) minced fresh oregano
• Generous pinch of crushed red capsicums
• Sea salt
• freshly ground black pepper
• 4 - 20 cm green zucchinis
• 1 1/2 Tbsp (30 ml) extra-virgin olive oil
• 3 tsp (15 ml) minced Italian parsley
• 1/2 cup (125 ml) soaked pine nuts
• 1/3 cup (80 ml) shredded Parmesan cheese
• 1/4 cup (60 ml) pitted and chopped kalamata olives