Making pasta out of vegetables offers a low calorie alternative to traditional carbohydrate-rich pasta bases. Part salad, part entrée, this zucchini pasta is heavy enough to satisfy your hunger, yet light enough to keep you off of the couch after dinner.
Ingredients:
1 shallot, peeled
1 cup cherry tomatoes, cut in half lengthwise
¼ cup black olives, rinsed if overly salty
¼ cup raw pine nuts or raw walnuts (optional – leave out for low fat version)
¼ cup raw corn kernels
Handful of fresh torn sweet basil leaves
2 tbs extra virgin cold-pressed olive oil
¼ tsp lemon zest
Pinch Himalayan or sea salt, if not including the olives above
Pinch of cracked black pepper
2 medium zucchini (courgettes)
Instructions:
Slice the shallot thinly on a mandolin slicer. In a bowl, combine the shallot slices, tomatoes, olives, nuts, corn and basil with the olive oil, lemon zest, salt and pepper. Let marinate for 15 minutes. Cut off the ends of the zucchini and slice on a spiralizer to create spaghetti-like pasta. Alternatively, use a julienne vegetable peeler to create thin strips or ribbons. Combine the marinated vegetables and the pasta in a large bowl. Divide into individual portions and garnish with additional basil leaves and/or a drizzle of olive oil, if desired.
Photo by Claire Deacon of 7-olives photography. See her behind-the-scenes raw food photo shoot post here!
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