Zucchini Pasta Ribbons with Chunky Tomato Sauce and Pine Nuts
Serves 4
This fresh herbed chunky tomato sauce is chock full of flavour and is the perfect accompaniment to the silky shaved zucchini ribbons.
Tomato Sauce
6 ripe tomatoes, coarsely chopped
2 Tbsp (40 ml) extra-virgin olive oil
1 1/2 Tbsp (30 ml) finely minced onion
1 large garlic clove, finely minced
3 tsp (15 ml) freshly squeezed lemon juice
1 1/2 Tbsp (30 ml) finely chopped fresh basil
2 tsp (10 ml) minced fresh oregano
Generous pinch of crushed red capsicums
Sea salt and freshly ground black pepper
Zucchini Pasta Ribbons
4 - 20 cm green zucchinis
1 1/2 Tbsp (30 ml) extra-virgin olive oil
3 tsp (15 ml) minced Italian parsley
Sea salt and freshly ground black pepper
1/2 cup (125 ml) soaked pine nuts
1/3 cup (80 ml) shredded Parmesan cheese
1/4 cup (60 ml) pitted and chopped kalamata olives
Coarsely chop tomatoes and place in blender or food processor with oil, onion, garlic, lemon juice, herbs and seasonings. Pulse on and off just until mixed together but still chunky. Add salt and pepper to taste.
Peel zucchinis and thinly slice lengthwise into ribbons using mandoline or potato peeler. Place in large bowl and drizzle with oil. Gently massage into zucchini. Toss with parsley, salt and pepper.
Arrange several ribbons on each serving plate and dot with chunky tomato sauce. Sprinkle with pine nuts, Parmesan and chopped olives.
Each serving contains: 1767 kilojoules; 9 g protein; 37 g total fat (6 g sat. fat, 0 g trans fat); 19 g carbohydrates (7 g sugars, 7 g fibre); 291 mg sodium
How to soak pine nuts
Dissolve 2 tsp (10 ml) sea salt in 4 cups (1 L) distilled water. Soak nuts in salted water at room temperature for at least 7 hours or overnight. Drain well and blot dry.
source: "Delicious Raw Foods", alive Australia #17, Spring 2013
Zucchini Pasta Ribbons with Chunky Tomato Sauce and Pine Nuts
Directions
READ THIS NEXT
SEE MORE »
Lentil Shepherd’s Pie
This vegan take on classic shepherd’s pie is jam-packed with bold and rich flavours that will ensure no one will miss the meat. While a great source of fibre, lentils also contain the highest amount of folate out of all plant-based foods. Oven ready If you don’t have an ovenproof skillet, you’ll need to transfer cooked lentil filling to a baking dish before topping with mashed sweet potatoes and baking.
Roasted Cauliflower with Pecan Date Crumble
Cauliflower has been having a moment lately, and this salad proves exactly why. Tender caramelized cauliflower is crowned in a glorious sweet and savoury crumble that will ensure it a place on your table all month long. Of all tree nuts, pecans have the highest concentration of flavonoids, which offer beneficial anti-inflammatory effects, and they also protect your cells from oxidative damage. Crumble perfection This crumble topping is too good not to use it on other preparations. Sprinkle over a carrot ribbon salad to add some extra pizzazz, use as a glorious garnish on a soup or stew, or consider generously spooning over your next vegetable “steak” to add some delicious textural variation.
Creamy White Bean Pasta
This gloriously comforting dish gets its creamy lusciousness from a can of white beans. Feel free to use whatever vegetables you have on hand instead of broccoli. Pass the pasta Instead of regular pasta, consider serving this sauce over zucchini noodles, carrot noodles, or cooked spaghetti squash.
Vegan Queso Dip
This nut-free take on classic queso dip is everything you want and more. Paired with chips, crackers, or crudités, this creamy, zesty, smoky, and oh-so-satisfying dip is easy enough to whip up for a cozy snack or as an appetizer for company. Go nuts! If you’re okay to eat nuts, try substituting sunflower seeds with 1 cup (250 mL) raw cashews.