1 large bunch (20-30) cherry tomatoes
1 large (or 10-12 baby) carrots
1.5 Cups low-sodium chicken or vegetable broth
2-3 small sweet peppers (multi-colored looks nicer)
2 large zucchinis
2-3 green onions (just the whites)
1 tsp savory
1 Tbsp corn starch
Salt and pepper to taste
Equipment:
1 heavy bottom stock pot with lid
1 Japanese Mandolin (optional but highly recommended)
What you will do:
Medium dice your carrots and add them, along with the whole cherry tomatoes, stock, savory, and salt and pepper, to a heavy bottom stock pot over medium high heat.
After cooking for about 10 minutes, slice up the sweet peppers into strips about 1/4“ thick and add them to the tomato and carrot mixture.
Next dice the green onions and use your mandolin to julienne just the skin of the zucchinis. (This is where most of the flavor and nearly all of the nutrients are) If you don’t have a mandolin, peel the zucchini and cut the skin into very, very thin strips.**
The veggie mixture is still going to have a lot of liquid, so when the pasta water is about ready to boil make a slurry by whisking together 1 tbsp of corn starch and about 1 cup of the liquid from the sauce pot. Add this mixture back into the pot and give it a stir.
Lastly add the zucchini strips and green onion to the pot, remove from the heat and allow to sit, lidded, while the pasta cooks. The residual heat from the veggies will cook the zucchini and thicken the sauce.
**Note: If you don't want to waste the inside of the zucchini, you can do this step earlier, dice up the inner flesh and add it to the mixture at the same time that you add the peppers.
Add salt to your pasta water and cook your pasta. Spaghetti or any other thin pasta would work well.
Toss together and enjoy.
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