RAW ZUCCHINI NOODLES RECIPE RECIPES

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RAW SPIRALIZED ZUCCHINI NOODLES WITH TOMATOES AND PESTO ...



Raw Spiralized Zucchini Noodles with Tomatoes and Pesto ... image

Raw Spiralized Zucchini Noodles with Tomatoes and Pesto is my favorite easy, end-of-summer vegetarian dish made with raw, garden vegetables and homemade pesto.

Provided by Gina

Categories     Dinner

Total Time 30 minutes

Prep Time 30 minutes

Yield 4

Number Of Ingredients 8

1 cup packed fresh basil
1 clove garlic
1/4 cup fresh grated parmesan cheese
 kosher salt & pepper to taste
3 tbsp extra virgin olive oil
21 oz 3 medium or 4 small zucchinis
1 cup heirloom grape or cherry tomatoes (halved)
kosher salt and black pepper to taste

Steps:

  • In a food processor pulse basil, garlic, parmesan cheese, salt and pepper until smooth.
  • Slowly add the olive oil while pulsing. Set aside.
  • Spiralize the zucchini, cut it into smaller strands if they are too long and place them in a work bowl.
  • Toss with the pesto and tomatoes and season with salt and pepper as needed.

Nutrition Facts : ServingSize 1 1/4 cups, Calories 148 kcal, CarbohydrateContent 9 g, ProteinContent 4 g, FatContent 12 g, CholesterolContent 4 mg, SodiumContent 102 mg, FiberContent 3 g, SugarContent 3 g

(RAW) ANGEL-HAIR ZUCCHINI PASTA WITH FRESH PESTO RECIPE ...



(Raw) Angel-Hair Zucchini pasta With Fresh Pesto Recipe ... image

This is a raw recipe from Natural Health Magazine. It's an alternative to pasta and has been a hit with friends and family who aren't raw foodists or vegetarians.

Total Time 30 minutes

Prep Time 30 minutes

Yield 4 serving(s)

Number Of Ingredients 14

3 medium zucchini, peeled
1 medium zebra green tomato, seeded and chopped
1 tablespoon extra virgin olive oil
1 pinch sea salt
1 pinch fresh ground black pepper, plus more to taste
1 tablespoon raw pine nuts (to garnish)
basil leaves (to garnish)
2 cups packed fresh basil leaves
1 teaspoon minced garlic
1/2 cup pine nuts (preferably raw)
1/4 cup extra virgin olive oil, plus
2 tablespoons extra virgin olive oil
1 teaspoon sea salt
1 pinch fresh ground black pepper

Steps:

  • Using a vegetable peeler or a spiral vegetable slicer, slice the outer zucchini flesh into lenthwise strips, discaring any seeds.
  • Stack the strips and then slice them into thinner "noodles".
  • Place the zucchini noodles in a medium bowl and add chopped tomato, olive oil, sea salt, and pepper.
  • Place all pesto ingredients in a blender and puree until smooth, with just a few nuts visible for texture.
  • Gently toss the zucchini and tomato mixture with just enough pesto to coat.
  • Season with additional salt and pepper if desired.
  • Garnish with pine nuts and basil leaves and serve.

Nutrition Facts : Calories 374.7, FatContent 37.3, SaturatedFatContent 4.3, CholesterolContent 0, SodiumContent 744.3, CarbohydrateContent 9.4, FiberContent 2.9, SugarContent 5.7, ProteinContent 5.5

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