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You are here Home » Heirloom Tomato, Basil & Balsamic Zucchini Noodles

11 Comments · August 11, 2014

Heirloom Tomato, Basil & Balsamic Zucchini Noodles

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These heirloom tomato, basil & balsamic zucchini noodles showcase summer's finest, fresh-picked produce. Zucchini is spiralized into long, curly noodles; heirloom tomatoes are diced into tender, juicy cubes; and basil is shredded into small, green ribbons. A bright and zesty vinaigrette of lemon juice, olive oil, and garlic is whisked together and massaged into the noodles. Then, balsamic reduction is gently drizzled over the hearty bed of vegetable pasta.

Heirloom Tomato Zucchini Pasta

Heirloom tomatoes? Balsamic reduction? Basil? After posting this recipe last week, it's feeling a bit like déjà vu today.

Sweet summer déjà vu that is.

Heirloom Tomato Zucchini Pasta

I've always been amazed by dishes that seem overly simplified at first glance but are full of flavor because each ingredient is used at the peak of its season. Late summer offers the best of so many fruits and veggies that it's hard to resist repeat-ingredient offenses. Especially when perfect tomatoes have such a short season and there are zucchini the size of my head for less than a dollar at my favorite farmers market.

This is a dish that props the flavors of each vegetable up on a pedestal instead of hiding them away beneath a hefty sauce. I've been enjoying it for lunch over the past few weeks with tomatoes, zucchini, and basil from our urban garden and local farmers markets.

Although I'm naturally prone to sleepiness in the afternoon, I've discovered that vegetable noodles bring my energy up rather than down when I eat them for lunch, and this pasta dish is no exception to that rule. It's filling in a light and energizing way rather than a I-need-a-nap way.

Zucchini is spiralized into long, curly noodles; heirloom tomatoes are diced into tender, juicy cubes; and basil is shredded into small, green ribbons.  A bright and zesty vinaigrette of lemon juice, olive oil, and garlic is whisked together and massaged into the noodles. Then, balsamic reduction is gently drizzled over the hearty bed of vegetable pasta.

Heirloom Tomato Zucchini Pasta

Heirloom Tomato Zucchini Pasta

Heirloom Tomato Zucchini Pasta

Heirloom Tomato Zucchini Pasta

Heirloom Tomato Zucchini Pasta
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5 from 2 votes

Heirloom Tomato, Basil & Balsamic Zucchini Pasta

These heirloom tomato, basil & balsamic zucchini noodles showcase summer's finest, fresh-picked produce. Zucchini is spiralized into long, curly noodles; heirloom tomatoes are diced into tender, juicy cubes; and basil is shredded into small, green ribbons. A bright and zesty vinaigrette of lemon juice, olive oil, and garlic is whisked together and massaged into the noodles. Then, balsamic reduction is gently drizzled over the hearty bed of vegetable pasta.
Course Main, Noodles, Pasta
Cuisine Gluten-Free, Grain-Free, plant-based, Vegan
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 1
Author Ashley Melillo | Blissful Basil

Ingredients

  • ½ cup balsamic vinegar *
  • 1 large zucchini
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 clove garlic, finely minced
  • ¼ teaspoon fine grain sea salt, plus more for seasoning
  • Freshly ground black pepper, to taste
  • 2 small heirloom tomatoes, diced (about 1 cup)
  • 2 tablespoons chopped fresh basil

Instructions

  • Reduce the balsamic vinegar by adding it to a small saucepan over medium-high heat. Bring to a boil while stirring constantly. Reduce heat and simmer for 15 minutes or until reduced by half. You'll know it's ready when it coats the back of a spoon.
  • Spiralize your zucchini to make noodles or use a vegetable peeler to create "ribbons" of zucchini. Add the zucchini noodles to a large bowl.
  • Whisk together the olive oil, lemon juice, garlic, sea salt, and black pepper in a small bowl. Pour the dressing over the zucchini and massage it into the noodles for 1 minute. Transfer the noodles to a serving bowl.
  • Top the noodles with the diced heirloom tomatoes and basil. Drizzle with the balsamic reduction and sprinkle with more sea salt, if desired.
  • Serve immediately.

Notes

*To keep this dish raw, simply omit the balsamic reduction.

 

 

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Comments

  1. Meredith @ Unexpectedly Magnificent says

    August 11, 2014 at 3:09 pm

    I *need* to get a spiralizer to make zucchini noodles! My mouth is watering at the thought of eating this. YUM!

    Reply
    • Ashley says

      August 11, 2014 at 5:50 pm

      Meredith, you have to get a spiralizer! It's my second favorite kitchen tool after a food processor. I use it nearly every day in the summer to spiralize veggies, and it's seriously amazing. It makes eating vegetables that much more fun :)

      Reply
  2. Celeste Jackson says

    August 11, 2014 at 4:53 pm

    5 stars
    Ahhh, now I know what to do with those beautiful zucchini's my client gave me! Can't wait to try this.

    Reply
    • Ashley says

      August 12, 2014 at 9:01 pm

      Perfect solution! I hope you enjoy it!

      Reply
  3. Lusi Phillips says

    December 07, 2014 at 5:36 pm

    5 stars
    Thank you for the beautiful pictures and wonderful inspiration. I recently got a Slicely spiralizer as a gift and loving it.

    Never been eating more zucchini, and that's a good thing. Paired with tomatoes, simply delicious! Can't wait to try.

    Reply
  4. Amber says

    January 26, 2015 at 11:51 pm

    Could you make the balsamic reduction in the microwave rather than on the stove top?

    Reply
    • Ashley says

      January 27, 2015 at 6:02 am

      Hi Amber! Im not sure it would work in the microwave. I have a feeling it would probably overheat and burn rather easily. I would stick to the stove if you have the time. I hope this helps!

      Reply
  5. Amanda Brooks says

    June 15, 2015 at 7:18 am

    I just bought a Spiralizer and I'm so excited to try different recipes, especially this one! :)

    Reply
    • Ashley says

      June 16, 2015 at 10:43 am

      A spiralizer is one of my most-used kitchen tools; I think you'll find it particularly useful for summer cooking. I hope you enjoy this recipe, Amanda!

      Reply
  6. Nancy McKinley-Ehlinger says

    March 18, 2017 at 11:26 am

    Where can I find a spirilizer?

    Reply
    • Ashley says

      March 18, 2017 at 12:56 pm

      Hi, Nancy! I love the Paderno spiralizer. You can find a link to it on my shop page.

      Reply

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