Ingredients

The following ingredients have 4 Servings
  • 18 cherry tomatoes
  • 1 small zucchini about 8 inches long
  • 1/2 teaspoon salt
  • 1 clove crushed garlic
  • 1 teaspoon finely chopped fresh oregano
  • 1/4 cup thinly sliced basil
  • 4 ounces egg noodles
  • Chicken broth for cooking the noodles ( or vegetable broth)
  • 2 tablespoons butter
  • Salt and pepper to taste

Instruction

  • With a vegetable peeler, peel the zucchini into ribbons about 1/2 inch wide until you reach the seeds. Cut the ribbons into pieces about 2 inches long, place them in a colander and toss with the 1/2 teaspoon salt. Let rest for about 10 minutes.
  • After 10 minutes rinse the zucchini thoroughly and pat dry with paper toweling. Place into a serving bowl.
  • Cut the cherry tomatoes in half and place in the bowl along with the crushed garlic, basil and oregano.
  • Cook the noodles in the broth. Drain, reserving some of the broth. Stir the butter into the noodles and then toss with the vegetable mixture. Add a little reserved broth to loosen and season with salt and pepper. Eat right away!