Zucchini Pasta With Pesto
For the last couple of years, I have been an aspiring raw foodie…Sort of. I don’t think I could ever completely transition to the lifestyle full-time, but I do try to incorporate lots of raw food into my daily diet. I was introduced to raw zucchini pasta at a raw food restaurant in LA, and I was quite skeptical at first, but once I tasted it I was hooked. As soon as I returned home, I hopped on Amazon and ordered a spiralizer and started making my pasta creations. This dish is easy to make, its filling, and packed with lots of powerful nutrients. If eating raw zucchini is too much of a stretch for you, you can always cook them in a pan with some olive oil first (but at least try it, you might like it)!
HERE’S WHAT YOU’LL NEED:
- Zucchinis: Either two large zucchinis or three smaller ones. This makes enough for two people.
- Pesto sauce: I usually buy mine ready made at the store, but if you want to make it from scratch you can find the recipe here.
- Cherry tomatoes/sun dried tomatoes
- Artichoke hearts
- Olive oil
- Parmesan cheese
Just mix in the pesto sauce, sundried tomatoes and parmesan cheese with your noodles and garnish with cherry tomatoes, artichoke hearts and olives. Pretty easy, eeh? If you do not have a spiralizer, there are several other methods to try here.
Happy Noodle Making!