Zucchini pasta with tomato-peach sauce

by Gretchen
(Fairfax, CA)

Spiralize some young zucchini squashes into a large shallow bowl. If you don't have a spiralizer, cutting thin strips with a vegetable peeler also works well (this will make the pasta more like fettuccini instead of angel hair.) You can peel the squashes first if you don't
find the skin appealing, though it's fine to leave the skin on. For one person, try 1-2 pounds of zucchini, or just make enough noodles to fill your bowl. The young, smaller squashes are more tender.

Make a sauce by combining tomatoes and yellow peaches in a blender. Blend briefly on low to keep a nice texture. Pour over zucchini noodles. Mangoes are a wonderful substitute for peaches. Processing in a food processor is also nice and gives a chunkier textured sauce, or you can chop finely by hand too. Depending on how large your bowl
of noodles is, try 1-2 pounds of each. I tend to like a lot of sauce.

If desired, snip some basil leaves over top to finish.

Feel free to change or add anything to these recipes. I was pretty vague about quantities, just because I don't really know - I just add until it looks good, lol.