Healthy Pasta Without the Calories One of my favorite Italian foods is simple pasta. One of my favorite kitchen tools is my spiralizer. It turns zucchini into pasta noodles that not only look like the real thing, but taste like the real thing. 2 large zucchinis 2 large tomatoes, diced, heirloom if possible or heirloom cherry tomatoes 1 clove garlic, minced or crushed 1/2 cup raw olives, coarsely chopped capers 1–2 teaspoons herbs, thyme, rosemary, marjoram, or Italian herbs of choice 15 fresh basil leaves, ribbon-sliced or torn ½ cup extra-virgin olive oil, or to taste Himalayan salt to taste Freshly milled black pepper to taste Chili flakes, (optional) Directions: Peel zucchinis or leave skin on. It resembles actual pasta without the skin; however, the green color is appealing to the eyes, so it’s your choice. Spiralize zucchinis Put tomatoes, garlic, olives, herbs, capers, olive oil, basil, salt and pepper in a large bowl. Place spiralized zucchini on top and toss until well combined. Cheesy Cheese Sauce 2 cups raw cashews 4-5 tablespoons lemon juice 1/1/2 cups water 1/8 cup olive oil 2-3 tsp. fresh rosemary, minced 3-4 tsp. Braggs Liquid Aminos or tamari 3-4 tbsp. nutritional yeast 1-2 tsp. Celtic Sea Salt or to taste Ground black pepper to taste Blend into thick cream. I use a Vitamix. Add more water if needed. Taste for all seasonings and add more to your liking. Garlic can also be added along with ribbon cut basil. Or: Cashew Parmesan Cheese Sauce 1 cup cashews 1 clove garlic Salt to taste Place all ingredients in food processer and pulse chop until very small pieces, like Parmesan cheese would look.
Posted on: Sun, 27 Jul 2014 21:28:24 +0000
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