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

Ingredients

• 6 ripe tomatoes, coarsely chopped
• 3 Tbsp (45 mL) extra-virgin olive oil
• 2 Tbsp (30 mL) finely minced onion
• 1 large garlic clove, finely minced
• 1 Tbsp (15 mL) freshly squeezed lemon juice
• 2 Tbsp (30 mL) finely chopped fresh basil
• 2 tsp (10 mL) minced fresh oregano
• Generous pinch of crushed red peppers
• Sea salt
• freshly ground black pepper
• 4 - 8 in (20 cm) green zucchinis
• 2 Tbsp (30 mL) extra-virgin olive oil
• 1 Tbsp (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