Nothing beats fresh summer vegetables, locally grown especially if from your own garden, and enjoyed without any cooking at all. No need to even boil water when your pasta is
"zoodles". Here spiralized zucchini stands in for pasta in this ultra-light dish, while the sauce creates a burst of flavor. Make it more filling by adding a legume such as edamame or chickpeas.
Zucchini "Noodles" with Sesame-Peanut Sauce
3 small zucchini (about 18 ounces)
1/2 red bell pepper, cut in thin strips
1 tablespoon peanut butter (natural is nice)
1/2 - 1 tablespoon water
1/2 tablespoon cider vinegar
1/2 tablespoon soy sauce
1 - 2 cloves garlic, grated or finely minced
1/4 - 1 teaspoon sriracha or other chile sauce
1/2 teaspoon toasted sesame oil
1/2 teaspoon grated fresh ginger
Use a spiralizer, vegetable peeler or mandolin to turn zucchini into “noodles.” Line a large serving bowl with paper towels or a clean tea towel; add zucchini noodles and red bell pepper; set aside. In small bowl, whisk peanut butter, 1/2 tablespoon water and all remaining ingredients. If mixture is hard to combine, add up to another 1/2 tablespoon water (avoid making to watery). Remove towels from under zucchini noodles; add sauce. Stir well to coat noodles completely. Serve right away. Makes 2 servings.