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
