Zucchini Fettuccine with Fresh Marinara

• 1 1/2 lb. plum tomatoes, quartered
• 1 cup packed fresh basil leaves, chopped, plus sprigs for garnish
• 13 cup dry-packed sun-dried tomatoes, softened in warm water and chopped
• 1/4 cup extra virgin olive oil
• 1 shallot, minced
• Sea salt or kosher salt to taste
• Freshly ground black pepper
• 8 oz. mixed summer squash (green and yellow), ends trimmed
• 1 orange bell pepper, halved and seeded
• 8 oz. soy or fresh mozzarella, diced
• 1 cup chopped walnuts
• Grated regular or soy Parmesan cheese for garnish, optional
• 6 basil sprigs for garnish, optional

1. Put tomatoes, basil, sun-dried tomatoes, 3 Tbs.
2. oil, shallot, dash of salt and several grinds of pepper into food processor, and process until sauce resembles finely textured salsa.
3. Pare squash lengthwise on 4 sides into paper-thin slices, about 1-inch wide, using sharp vegetable peeler.
4. Discard soft centers, or save for another use.
5. Stack slices, and cut into 1/4-inch-wide fettuccine strips.
6. Cut bell pepper into paper-thin strips.
7. Put fettuccine into bowl with mozzarella, walnuts, remaining 1 Tbs.
8. oil and salt to taste; toss gently.
9. Pour sauce into 6 shallow bowls, and top with fettuccine mixture.
10. Grind fresh pepper over each and, if using, top with Parmesan cheese and basil sprigs.
11. Serve.

tomatoes, basil, tomatoes, extra virgin olive oil, shallot, salt, freshly ground black pepper, mixed summer, orange bell pepper, soy, walnuts, regular, basil

Taken from www.vegetariantimes.com/recipe/zucchini-fettuccine-with-fresh-marinara/ (may not work)