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.
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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