Ahhh how my loves for a good carb surmounts almost all of my passions. Soft or crunchy bread and fresh made pasta dance in my dreams.
Recently, I have been working to improve my carbo-loaded lifestyle and cut back on the no carb left behind mantra I normally sing. I reached out to a friend who practices a mostly raw diet for help and she opened me up to the world of veggie spiralizers and zucchini pasta.
Rushing over to her mountain-top pad, we spiralized and chopped to our little hearts desire producing a delicious and ridiculously nutritious meal that FAR exceeded my expectations. Tasting a bit like bruchetta, this room-temp “pasta” was to die for.
In the mix (adapted from Whole Living)
8 ounces cherry tomatoes sliced
1 clove garlic, thinly sliced
1/4 cup chopped raw walnuts
2 tablespoons torn fresh basil, plus leaves for garnish
2 tablespoons extra-virgin olive oil, plus more for drizzling
1-2 zucchini, spiralized
In a bowl, combine tomatoes, garlic, walnuts, basil, and oil. Season with salt. Let stand 20 minutes. Toss with zucchini and garnish with basil.
So easy, fresh and delicious, I whip this up in minutes when I’m hungry for a quick dinner or snack.