Rice Noodles With Zucchini, Tomatoes and Fresh Mint
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons extra virgin olive oil
- 1 to 2garlic cloves (to taste), minced
- 1pound zucchini, cut in ¼-inch dice
- 1pound tomatoes, peeled, seeded* and cut in ¼-inch dice, or 1 14-ounce can diced tomatoes, partially drained
- Salt
- freshly ground pepper to taste
- 7 to 8ounces thin rice sticks
- 3 to 4tablespoons chopped fresh mint
- ¼cup freshly grated Parmesan or pecorino or crumbled feta (optional)
Nutritional analysis per serving (4 servings)
335 calories; 10 grams fat; 3 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 52 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 9 grams protein; 705 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of water to a boil. Meanwhile, place the rice sticks in a large bowl, and cover with hot water. Let sit 20 minutes, until pliable. Drain and cut the noodles in half, into roughly 6- to 8-inch lengths, with kitchen scissors.
- Step 2
While the rice sticks are soaking, heat 1 tablespoon of the olive oil over medium heat in a wide, heavy skillet, and add the garlic. Cook, stirring, until fragrant, about 30 seconds, and add the zucchini. Cook, stirring, until the zucchini begins to soften and the skin becomes bright green, about three minutes. Add the tomatoes with juice and salt and pepper to taste. Cook, stirring often, for 6 to 10 minutes until the zucchini is tender and the tomatoes have begun to break down. Remove from the heat, taste and adjust seasonings, and set aside.
- Step 3
When the water comes to a boil, salt generously and add the rice sticks. Boil one minute and drain. Toss with the zucchini and tomato mixture, the remaining olive oil and the mint. Serve, passing the cheese for people to sprinkle on at the table.
- To seed the tomatoes, cut the tomatoes in half along the equator, place a strainer over a bowl and seed the tomatoes into the strainer. Rub the gelatinous seed pods against the strainer to extract flavorful juice, and discard the seeds.
- Advance preparation: The zucchini-tomato mixture can be cooked several hours ahead and reheated. If it seems dry, add a little pasta cooking water. The soaked noodles will keep for three or four days in the refrigerator.
Private Notes
Comments
Needed some acid: lemon juice or sherry/red wine vinegar
Amount is good for 8 oz regular paste
Feta cheese works better with the mint.
I can only think of a one word description: pedestrian.
I didn’t use cheese. The dish was very bland. I won’t make it again.
My wife and I really liked this dish. I doubled the garlic, cooked the noodles in chicken broth, and added harissa. I also think it would also be great with some kalamata and/or Castelvetrano olives.
This lacks pizzazz. Perhaps I should have added the feta