Zucchini Pasta with Marinated Cherry Tomatoes and Pesto - alive magazine
Pasta 4 cups (1 L) cherry tomatoes 2 cloves garlic, finely chopped 1/2 cup (125 mL) fresh basil, finely chopped. 1/4 cup (60 mL) extra-virgin olive oil 1 Tbsp…
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.
Cooking tools:
- Mandoline
- Food processor
- Mason jar
- Baking dish
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Peeler
- Zip-top bag
- Freezer
Ingredients
- 4 cups (1 L) cherry tomatoes
- 2 cloves garlic, finely chopped
- 1/2 cup (125 mL) fresh basil, finely chopped.
- 1/4 cup (60 mL) extra-virgin olive oil
- 1 Tbsp (15 mL) lemon juice
- 1/2 tsp (2 mL) Celtic sea salt
- 1/2 cup (125 mL) sweet onion, thinly sliced
- 2 cups (500 mL) shiitake mushrooms, sliced
- 3 Tbsp (45 mL) low-sodium soy sauce
- 2 Tbsp (30 mL) extra-virgin olive oil
- 2 - 6 in (15 cm) zucchinis
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