Zucchini Linguini

Thinly sliced zucchini stands in for pasta in this garden-fresh dish that is bursting with flavor.
Zucchini noodles or zoodles are light, tasty and can be served with all kinds of healthful toppings.

Ingredients:

2 medium zucchini or yellow squash
3 medium fresh tomatoes
9 pieces unsalted, unsulfured, dried tomatoes, soaked in water to cover for at least 1 hour
2 cloves garlic
4 leaves fresh basil
2 teaspoons balsamic vinegar

Instructions:

Use a julienne peeler (or spiral slicer or regular vegetable peeler) to make long, thin strips of zucchini, and arrange on two plates.

Chop the fresh tomatoes roughly and place in a food processor with dried tomatoes and soaking water, garlic, basil, and vinegar. Pulse until you reach desired consistency. Spoon the sauce over the zucchini strips.