Raw Zucchini “Pasta”

Adapted from Whole Living Magazine (August 2011)

This isn’t really pasta at all. It’s raw and it’s also vegan, coincidentally. This makes a perfect light lunch.

  • 8 oz. cherry tomatoes, halved
  • 1 garlic clove, thinly sliced
  • 1/4 cup chopped raw walnuts
  • 1/4 cup torn basil leaves, plus more for garnish
  • 2 tablespoons olive oil
  • Sea salt
  • 2 small zucchini, shaved into ribbons
  • Freshly ground black pepper

  • In a bowl, combine the tomatoes, garlic, walnuts, basil, olive oil and a sprinkle of sea salt. Stir to combine and allow to sit for 15 to 20 minutes.

    Meanwhile, use a vegetable peeler to shave the zucchini into ribbons. The best way to do this is to lay the squash down on a cutting board, holding it firmly with one hand. With the other hand, use firm pressure to run the peeler along the length of the squash. You will have a mound of lovely green ribbons. As you can see from the photo, I first tried to cut the zucchini into thin strips with a knife, as the recipe suggested. I found it more effective just to make ribbons and skip the hand cut strips.

    Toss the ribbons gently with the tomato mixture. Arrange on two plates, then top with the remaining basil leaves.

Preparation time: 25 minute(s)

Number of servings (yield): 2


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