Ever since I can remember I have loved pasta, bread… bring ON the carbs. As I’ve gotten older and find myself on this health and wellness journey, I am much more conscious of my simple carbohydrate intake and like to experiment with alternatives. That means making swaps from Aunt Jemima’s pancakes to healthier superfood pancakes, and sometimes, zucchini noodles for pasta. This is a great trick to know. All you need is a simple spiralizer (I found this one for $20!) and you’re set.
This is an extremely light, summer-friendly dish that will leave you satisfied without feeling the least bit bloated. You can really add any raw chopped veggies you want to the dish–but I like to keep it as close to my beloved pasta as I can. If you’re not raw and simply trying to cut down on carbs, mix in your favorite tomato-based meat sauce, meatballs, or shredded chicken. You can even add parmesan cheese to the pesto recipe below and atop the dish. I promise, with the right sauce, you’re not even going to miss the pasta!
Here’s How to Make My Raw Zucchini Noodle Pesto Pasta:
(serves one, keep the pesto measurements the same but double pasta for two!)
Ingredients, For The Pesto:
3/4 cup packed mint leaves
1/2 cup fresh basil leaves
2 cloves of garlic, quartered
1/4 cup toasted sliced almonds
1 tsp fresh lemon zest
3 tbsp extra virgin olive oil
1/4 tsp salt
1. Using a food processor or blender, first pulse the mint, basil, garlic and almonds
2. Add the rest of the ingredients and pulse again
3. Season to taste (maybe more salt, lemon, add pepper) and adjust the olive oil measurement for a chunkier pesto vs more liquified
4. Set aside in an airtight container, you’ll have leftovers for a few days
Ingredients, For Pasta:
1 medium zucchini squash
1/2 cup cherry tomatoes, quartered
1/4 cup bell peppers, chopped
2-3 pieces of roasted seaweed, ripped into pieces
1. Spiralize the zucchini with your tool–this is an important step, I would not suggest trying to intricately do this free-hand with a knife (extremely tedious)
2. Mix all of the ingredients. *Disclaimer: The seaweed was a last-minute add-in because I had it laying around, but without the parmesan cheese, it was actually a fantastic flavor enhancer!
3. Mix in the pesto–the amount is up to you. Start slowly so you don’t over-do it
Let us know what you think by commenting below or tweeting at us @allgoodhealth_!
Tags: gluten free, raw food, vegan