Wednesday, April 11, 2012

Raw Zucchini Pasta with Marinara



It’s another rawsome Wednesday!  Today we did a lot or running around- Dakota to dance class, a trip to Sam’s, Aidric to the allergist, to the farm to pick up my CSA veggies, and finally my dance class tonight.  I needed a dinner that was easy to pull together since I was short on time and patience.  I also had a few special veggies that needed to be used.  The other night we found a present waiting outside our door.




One of our awesome neighbors Cassie brought us some fresh organic veggies from their garden.  I am super impressed by this since I aspire to have a garden again.  We live in a community in South Tampa where the back yards are pretty small so there isn’t much room but she definitely has a plentiful garden growing.  I can’t wait to get some tips!




I came up with this refreshing simple meal to take advantage of those tomatoes and onions.  It won’t leave you feeling heavy and tired like regular pasta will.  Subbing out your regular pasta for veggie “pasta” is a great way to up your nutrient intake.  You will also avoid the blood sugar spike and additional load on your body that comes with digesting grain based pasta.  If you’re not down for eating some cold raw pasta you can always warm it in a pan for a couple minutes over medium heat.  If you really aren’t feeling adventurous, go ahead and make the sauce and serve it over some regular pasta (preferably organic whole grain).  Baby steps right?

Raw Zucchini Pasta with Marinara
Serves 2-3

2 medium zucchini
¾ cup onion, roughly chopped
2 cloves garlic, minced
2 cups tomatoes, roughly chopped
¼ cup parsley, chopped (or basil)
2 tbsp olive oil
1 tsp lemon juice
¼ tsp herbamare (or sea salt)

Wash zucchini and chop ends off. 
Using a vegetable peeler or mandolin slice the zucchini into strips.


Combine the rest of the ingredients in a blender or food processor. 


Run on low until only small chunks remain.


Mix zucchini with sauce.


Marinated Mushrooms

8 crimini mushrooms, sliced
2-3 tbsp olive oil
1 clove garlic, minced
2 tsp red wine vinegar
1 tsp basil
salt to taste

Combine all ingredients and allow to marinate for at least 30 minutes.  If you want this dish to be truly raw substitute raw apple cider vinegar for the red wine vinegar.



They will look more like this once they've marinated.


To serve, add some greens to your plate and top with the pasta.  You eat the mushrooms on the side or pour them on top.  I also sprinkled some hemp seed on top for an extra nutritional kick.


I felt great after I ate this and it kept me going through my dance class!

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