This is about as simple as it gets. A cold tomato sauce over zoodles. Perfect for when you’ve been out all day, and are hoping to get dinner on the table in a half hour. The kind of thing you can toss together as the steak or chicken is cooking on the grill.
Lots of short cuts here! This is a side dish for two, but it could easily be doubled.
1 medium zucchini, spiralized
1 clove garlic, minced
1 TBS pesto (purchased from the deli case is fine)
pint of grape tomatoes, or 2 tomatoes on the vine from the market
splash of bottled Italian dressing (Ken’s)
olive oil, kosher salt, freshly ground pepper, red pepper flakes
1. Spiralize the zucchini using the “spaghetti” blade. Trim to manageable lengths.
2. Cut the grape tomatoes in halves, or the large tomatoes in a medium dice. Put them in a bowl and toss with a splash of Italian dressing. If you have fresh basil, shred a few leaves and toss that in as well. Disclaimer here: I never use bottled dressing for salads, but as an occasional quick marinade, it’s good to have on hand. Set aside while you cook the zoodles.
3. Film frying pan with a small amount of olive oil. Heat the oil over medium heat and add the minced garlic. Cook for about a minute until fragrant. Add the zoodles to the pan. Season with a shake of red pepper flakes, salt and pepper. Toss the strands while they are cooking. Add about a tablespoon of pesto and continue to toss until the zoodles are cooked through, but still have a bite.
4. Put the zoodles in a bowl and pour the cold tomatoes over them. Garnish with fresh basil.
Once August has arrived, and the tomatoes are ripe and wonderful, a cold tomato salad that has marinated in good olive oil and fresh basil for a few hours is a perfect topping for hot pasta (or zoodles!) But this quick version is really good for a late afternoon in June.