Good for losing weight, reducing cholesterol, busting inflammation and full of antioxidants, this dish is youth on a plate. It's pretty yummy, too, and if you cut and cook the zucchini noodles just right, they'll taste just like al dente pasta.
- 2 zucchini
- 2 tomatoes
- 1/3 c. pine nuts
- 5/8 c. vegetable broth, ideally homemade
- 3/4 oz. piece of gingerroot, minced
- 8 basil leaves
- Wash the zucchini thoroughly and, with a peeler or a mandolin — or a spiralizer, if you have one — slice into thin slices, or, if you like a thicker feel, cut lengthwise into small thick strips, like spaghetti.
- Peel the tomatoes: make a small cross-shaped incision at the base of each, then dip in boiling water for 15 seconds or until the skin is beginning to come away from the flesh. Remove the tomatoes with a slotted spoon and plunge into ice-cold water. Carefully peel the skins away, then chop the tomatoes very finely.
- Roast the pine nuts until lightly bronzed: place the pine nuts in a dry skillet over medium heat and cook, stirring, until they turn a shade darker and smell toasted. Tip out onto a plate to cool and stop the cooking.
- Put 7 Tbsp of the broth in a pan with the tomatoes and ginger and simmer slowly for about five minutes, or until the broth has reduced. Add the rest of the broth and the zucchini. Simmer for another minute and a half or until the zucchini have wilted. Tear in the basil and mix together.
- Take off the heat and sprinkle with the pine nuts.
Recipe republished with permission from Cook Yourself Young: Improve Your Skin & Hair, Sleep Better, Look & Feel Younger With 100 Easy Recipes by Elizabeth Peyton-Jones.