Please consult the OU's guidelines for checking fruits and vegetables.

Zucchini And Tomato Sauce With Fresh Herbs (Pareve)

Eileen Goltz | Pareve

This is a very simple sauce that goes well with any type of pasta.

Ingredients


1/2 cup onion, finely chopped
2 tablespoons olive oil
2 cups zucchini, scrubbed and thinly sliced
3/4 cup tomatoes, seeded and finely chopped
2 tablespoons mint, fresh
2 tablespoons fresh basil
2 tablespoons fresh parsley


Instructions

In a skillet saute the onion in the oil over a low heat, stirring until softened. Add the zucchini. Saute’ over moderate heat, stirring, for 3 to 5 minutes or until just the zucchini is tender. Add the tomatoes and cook, covered, for 1 to 2 minutes or until the tomatoes are just heated through. Stir in mint, basil or parsley. Serve immediately with pasta. Serves 2. This recipe can be doubled or tripled.

Note. If you want to add meat to this sauce try adding about 1/2 pound of cooked ground chicken or turkey,

Herbs – Fresh – Household Use Description: Fresh Basil, cilantro, dill, mint, oregano, parsley, rosemary, sage and thyme are often used spices or garnishes. Please note: Curly leaf parsley is very difficult to check. It is therefore recommended that only flat leaf parsley be used. Infestation: Aphids, thrips and other insects may often be found on the leaves and stems of these herbs. Insects tend to nestle in the crevices between the leaves and branches of herbs. These insects can curl up and stick to the leaf once they come in contact with water. Vegetable spinners, power hoses and light boxes are not always available in the home. We therefore recommend the following alternate procedure. Recommendation: In order to determine if a particular bunch of herbs is infested prior to washing, bag it several times over a white cloth. This is most important when checking oregano, rosemary, sage and thyme. If only one or two insects are found proceed with the steps below. If three or more insects are detected in a particular bunch of herbs, it should not be used. Inspection: 1. Soak herbs in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (in the absence of vegetable wash, several drops of concentrated non-scented liquid detergent may be used. However, for health reasons, care must be taken to thoroughly rinse off the soapy solution.) 2. Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs. 3. Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs. 4. Check both sides of each leaf under direct light. 5. If one or two insects are found, rewash the herbs. 6. if any insects are found after repeating the agitation process twice, the entire bunch must be discarded. Please note: When preparing herbs such as cilantro, dill and parsley for soup, they may simply be washed thoroughly and placed in a cooking bag.

This is a very simple sauce that goes well with any type of pasta.