STYLE

Use abundant zucchini harvest in fresh pasta dish with tomatoes and basil

08/02/2012 10:00 EDT | Updated 10/02/2012 05:12 EDT
If your garden is overrun by zucchini, here’s a unique way to use the abundant crop. Turn the summer squash into no-cook "pasta noodles." Simply use a vegetable peeler to make strips.

Creamy Zucchini Pasta

2 medium zucchini

250 ml (1 cup) large tomatoes, cut in half or quarters

750 ml (3 cups) shredded ready-cooked barbecue chicken, skin removed

45 ml (3 tbsp) olive oil

30 ml (2 tbsp) balsamic vinegar

1 garlic clove, minced

1 ml (1/4 tsp) each salt and pepper

60 g (2 oz) goat cheese, crumbled

10 fresh basil leaves, roughly chopped

Using a vegetable peeler, peel zucchini into long strips and place in a large bowl. Add tomatoes and chicken.

In a small bowl, whisk together oil, vinegar, garlic, salt and pepper; add to salad and toss. Sprinkle goat cheese and basil over top and gently toss. Do not over mix or goat cheese may clump together.

Makes 4 servings.

Nutritional information per serving: 330 calories; 32 g protein; 19 g total fat (5 g saturated fat); 8 g carbohydrate; 1 g fibre; 115 mg cholesterol; 570 mg sodium.

Source: Sobeys, www.sobeys.com

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