Pasta? Nope. Zucchini, carrots, basil pesto (from scratch), tomatoes, and olives. This is probably one of the tastiest raw meals I've had to date. I really cannot tell the difference from normal pasta, as the zucchini is so soft and tender. Obviously the carrots are crunchy, but that does not distract from the pasta-like taste, thanks to the pesto sauce. After eating this you will want more. Thanks again Erica!
How do you make this? Very simple. Time? 7 min or less depending on the prep time. It's best if your veggies are room temperature, which allows for a softer texture.
- One carrot (slice with a potato slicer in strips)
- One zucchini (slice with a potato slicer in strips)
- Handful of olives
- Handful of tomatoes
- Raw pine nuts (optional)
- Two table spoons of fresh pesto with or without cheese. I'll leave that up to you.
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