#MyFallKitchen Part 3 ➡️ Zucchini Tagliatelle with White Tomato Sauce ⬅️ ...I’ll admit, this dish does take a bit of effort to make, but it’s definitely a culinary treat! 😋 ...and once again, I’ve put another zucchini to good use—in a meaningful and, above all, delicious way ☺️ I still had the drained tomato juice from the raw tomatoes in the fridge. I heated it with thyme, mountain savory, and basil, let it cool, and strained out the herbs. I lightly sautéed some flour in butter, then prepared a velouté with the flavored tomato juice. I refined it with a little crème fraîche. (The velouté’s consistency should be creamy, but not too thick!) I halved the zucchini and scraped out the soft insides with a tablespoon. Then cut them into tagliatelle strips using a vegetable peeler. Blanch them for 10 seconds in boiling salted water, drain, and shock in ice water. Then gently warm the zucchini tagliatelle in the white tomato velouté. These “green noodles” would make a wonderful side dish for pan-fried fish fillets, or you can simply serve them with basmati rice, couscous, or something similar. ...in any case, very, very delicious 😋