Turn your zucchini into pasta. Here is the recipe for raw zucchini spaghetti, a low-carb and gluten free recipe.
These noodles – or better “zoodles” – are a light version of the traditional semolina spaghetti. An excellent summertime dish, it is re-hydrating and refreshing and is prepared with seasonal ingredients such as zucchini, tomatoes and basil. Zucchini are vegetables rich in water (about 90%, for more info about zucchini click on zucchine ripiene alla ligure), therefore very good for you during this hot season. Their delicate flavor goes well with the more definite and fragrant taste of pesto (see homemade pesto in lasagne al pesto). The addition of tomatoes gives a colorful and tasty touch to the dish. The preparation is very easy and fast, no cooking is involved. I recommend to use a spiral vegetable cutter to prepare the zucchini, it works like a pencil sharpener. In a few minutes you can prepare large quantities of spaghetti.
Once prepared the spaghetti should be served immediately because, as zucchini are very rich in water, they lose their freshness. You can enjoy it as a first course or main course served with some fresh cheese, a delicious vegetarian meal.
SPAGHETTI DI ZUCCHINE CON PESTO E POMODORINI (ZUCCHINI SPAGHETTI WITH PESTO AND CHERRY TOMATOES)
Preparation time: 10 minutes Servings: 4
4 medium zucchini
6 tablespoons homemade pesto
10 cherry tomatoes, cut into small pieces
Salt and freshly ground pepper
Pine nuts to decorate
1. Wash zucchini, cut off the ends and cut into julienne spaghetti-strips
2. In a bowl season the “spaghetti” with 5 tablespoons of pesto and cherry tomatoes. Add salt and pepper to taste
3. Arrange the spaghetti on a serving dish, garnish with pesto and pine nuts. Serve immediately. Paola
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