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.
1/4teaspoonfine grain sea salt, plus more for seasoning
Freshly ground black pepper, to taste
2small heirloom tomatoes, diced (about 1 cup)
2tablespoonschopped fresh basil
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.
*To keep this dish raw, simply omit the balsamic reduction.