RICE NOODLES WITH ZUCCHINI, TOMATOES AND FRESH MINT
Zucchini remains in the farmers' markets into the fall. Even if you can't find fresh tomatoes, you can make this easy pasta with canned tomatoes. The days may be cooler now, but the dish will remind you of summer.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 40m
Yield Serves four
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil. Meanwhile, place the rice sticks in a large bowl, and cover with hot water. Let sit 20 minutes, until pliable. Drain and cut the noodles in half, into roughly 6- to 8-inch lengths, with kitchen scissors.
- While the rice sticks are soaking, heat 1 tablespoon of the olive oil over medium heat in a wide, heavy skillet, and add the garlic. Cook, stirring, until fragrant, about 30 seconds, and add the zucchini. Cook, stirring, until the zucchini begins to soften and the skin becomes bright green, about three minutes. Add the tomatoes with juice and salt and pepper to taste. Cook, stirring often, for 6 to 10 minutes until the zucchini is tender and the tomatoes have begun to break down. Remove from the heat, taste and adjust seasonings, and set aside.
- When the water comes to a boil, salt generously and add the rice sticks. Boil one minute and drain. Toss with the zucchini and tomato mixture, the remaining olive oil and the mint. Serve, passing the cheese for people to sprinkle on at the table.
Nutrition Facts : @context http, Calories 299, UnsaturatedFat 6 grams, Carbohydrate 52 grams, Fat 8 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 683 milligrams, Sugar 6 grams
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Hanan Ch
[email protected]Overall, I thought this dish was just okay. I'm not sure if I'll make it again.
Sajidjan Sajidjan
[email protected]The zucchini was a bit too crunchy for my liking. I think I'll cook it for a few minutes longer next time.
Fizzy Josh
[email protected]This dish was a bit bland for my taste. I think I'll add some more spices next time.
Lukas the real boy
[email protected]My new favorite weeknight meal.
ezra king
[email protected]Love this recipe!
Karimari Ammar
[email protected]This dish is so versatile. I've made it with different types of vegetables and it always turns out great.
Suwaiba Abdullahi Muhammad
[email protected]I'm not a huge fan of zucchini, but I really enjoyed this dish. The zucchini was cooked perfectly and had a nice tender texture.
Sipon Ahmod
[email protected]This dish is a great way to use up leftover zucchini and tomatoes. I always have these vegetables on hand, so it's nice to have a recipe that I can use them in.
Mystic Roach
[email protected]I substituted brown rice noodles for the white rice noodles and it turned out great. I also added a bit of chili flakes for some heat.
Umodzi Park
[email protected]The addition of fresh mint really made this dish special. It gave it a bright, refreshing flavor that I loved.
Hassan Hassan khan
[email protected]I love how easy this dish was to make. I was able to whip it up in under 30 minutes, which is perfect for a busy weeknight meal.
Christine Stone
[email protected]This dish was a hit with my family! The flavors of the zucchini, tomatoes, and mint complemented each other perfectly. The rice noodles were cooked to perfection and had a nice chewy texture.