A nice side dish for a few people....
18 cherry tomatoes
1 small zucchini about 8 inches long
1/2 tsp salt
1 clove crushed garlic
1 tsp finely chopped fresh oregano
1/4 cup thinly sliced basil
4 ounces egg noodles
Chicken or vegetable broth for cooking the noodles
2 Tbl butter
Salt and pepper to taste
With a vegetable peeler, peel the zucchini into ribbons about 1/2 inch wide until you reach the seeds. Cut the ribbons into pieces about 2 inches long, place them in a colander and toss with the 1/2 tsp salt. Let rest for about 10 minutes.
After 10 minutes, rinse the zucchini thoroughly and pat dry with paper toweling. Place in a serving bowl.
Cut the cherry tomatoes in half and place in the bowl along with the crushed garlic, basil and oregano.
Cook the noodles in the broth. Drain, reserving some of the broth. Stir the butter into the noodles and then toss with the vegetable mixture. Add a little reserved broth to loosen and season with salt and pepper.