Summer In The Bowl

• 6 tomatoes
• 15-20 basil leaves
• 4 cloves garlic
• 1/2 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup extra virgin olive oil
• 4 medium green zucchini or 4 yellow
• 6 cups spinach ( one pound )

1. Cut the tomatoes in half, remove the seeds and dice.
2. Wash, dry and chop basil leaves.
3. Mince garlic.
4. Put everything in mixing bowl, add salt, pepper and olive oil. Mix and keep on the side.
5. Raw.rnrnWash and slice zucchini lengthwise into noodles using the mandolinrn (you can use the vegetable peeler). Mix zucchini noodles with tomato and basil mixture.If you like softer zucchini mix with sauce 1-2 hours before serving.
6. Warm with spinach.rnrnrnCut zucchini into french fray size. rnWash and dry spinach.rnrnHeat some oil from tomatoes and basil mix, add zucchini and saute 1-2 minutes. Add rest of tomatoes mix and spinach. It is ready when everything is heated through and spinach is wilted.

tomatoes, basil, garlic, salt, freshly ground black pepper, extra virgin olive oil, green zucchini, spinach

Taken from food52.com/recipes/36662-summer-in-the-bowl (may not work)