Zucchini Fettuccine -- w/ Sauce -- & a Fries -- TIP

ZUCCHINI FETTUCCINE WITH TOMATO SAUCE 3/4 cup each olive oil, chopped pine nuts and chopped basil 1 tsp each chopped jalapeno pepper and chopped oregano 4 large zucchini or yellow squash Salt 1/2 clove garlic, chopped Pepper 5 medium tomatoes Trim and peel the zucchini, then thinly slice lengthwise into wide ribbons. Cut the ribbons into strips to make them look like fettuccine. Transfer to a colander and toss with 3/4 tsp salt, let drain 30 min. Rinse and pat dry. Peel the tomatoes, then halve horizontally and squeeze out the seeds. (2.) Puree tomato with the oil, garlic, jalapeno, and 1/4 tsp each salt and pepper in a food processor or blender. Transfer to a bowl. Chop the remaining 4 tomatoes and add to the bowl, add the nuts, basil, oregano and salt to taste. Divide the zucchini among bowls and top with the tomato sauce. Top with more nuts and drizzle with oil, then serve. MAKES 4 SERVINGS OF ZUCCHINI... CRISPIEST OVEN FRIES EVER Healthy oven baked fries taste fine, but they never get as crisp and browned as the fried kind. To ensure the tastiest side dish, store the unpeeled potatoes in the fridge for a day or two before you plan to make the fries. The cold temperature with convert some of the potatoes starches into sugar, resulting in better color and deeper flavor...