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Recipe of the week!
Zucchini Fettuccine with Fresh Tomato Salsa
MAKES 4 SERVINGS
2 medium to large zucchini
2 ripe tomatoes, chopped
10 to 14 leaves fresh basil, minced
1 tablespoon extra-virgin olive oil (optional, see note)
2 cloves garlic, minced
1⁄8 to 1⁄4 teaspoon sea salt
Freshly ground pepper
Shave the zucchini lengthwise with a vegetable peeler to make the “noodles.” Put the zucchini in a large bowl. Add the tomatoes, basil, oil, and garlic and toss gently until thoroughly combined. Season with salt and pepper to taste. Serve immediately.
NOTE: For an oil free version, omit the olive oil
ALL Jazzy Vegetarian RECIPES are VEGAN!