Tag Archives: zucchini pasta

TOMATO SAUCE WITH WALNUTS & ZUCCHINI PASTA

TOMATO SAUCE WITH ZUCCHINI PASTA

2 lg zucchinis
4 C tomatoes, chopped
1/4 C extra-virgin olive oil
2 cloves garlic, finely minced
1/8 C onion, finely minced
1 C fresh basil leaves, chopped finely
Salt and freshly-ground black pepper, to taste
1/3 C walnuts, finely chopped

Combine the tomatoes, olive oil, garlic, basil, and salt and pepper to taste. Toss gently to combine.
Spiralize zucchini and place it on plates.
Spoon sauce on top of zucchini pasta.
Sprinkle walnuts on top.
Serve immediately.

This was a hit at dinner last night. It looked prettier with the sauce piled on the zucchini, but I put it back in the bowl and mixed it all up, thinking that it would be a better way to serve it. That caused problems, because the nuts and tomato mix fell to the bottom, so I ended up scooping it up and trying to distribute it fairly.

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CABBAGE, CARROT, BEET, & ZUCCHINI RECIPES

CABBAGE SLAW (no mayo)
Cabbage – depending on how much you need
1/2 to 1 onion (to taste)
black pepper (to taste)
red pepper (to taste)
No Salt Spike (or other herb blend) to taste
Garlic powder (or fresh garlic) (to taste)

Finely slice cabbage (or process in food processor to desired texture – I like it slightly coarser than apple sauce)
Remove to a large bowl.
Add remaining ingredients and mix well.

COLESLAW WITH CASHEW MAYONNAISE
CASHEW MAYONNAISE
1 C cashews, soaked 1-2 hrs., drained
1/2 t paprika
2 cloves garlic
1 t onion powder
3 T lemon juice
1/4 C olive oil
2 T water, or as needed

Combine all ingredients in a blender or food processor and process to a creamy consistency.
Store in refrigerator for up to a week.

COLE SLAW
In a food processor, process to a fine texture (or chop finely)
1 lg. cabbage
1/2 lg. onion

Add cashew mayonnaise to taste.
Mix all ingredients thoroughly.

ZUCCHINI/CARROT/CABBAGE SLAW
1 med. zucchini, julienned
1 med. carrot, julienned
1 stalk celery, chopped
!/2 small head white or red Cabbage, finely chopped or finely processed in a food processor
DRESSING
1/2 cup olive oil
2 Tablespoons lemon juice
1 Teaspoon dijon mustard
salt and pepper to taste

Mix dressing ingredients well in a small bowl.
Toss chilled vegetables in a large bowl and mix in dressing.

ZUCCHINI PASTA
1 or more zucchini (or carrots, beets, or kohlrahbi)

Use a spiralizer to process zucchini into spaghetti-like strings.

BEET SALAD
1 – 2 lg. beets (or parsnips or turnips)
1 – 2 T apple cider vinegar, to taste
optional: 1 t extra virgin olive oil
garlic powder to taste

In a food processor, process beets to an “apple-sauce-like” texture.
Add remaining ingredients and mix well.

My New Toy!!!!

My room-mate gave me a Saladacco Spiralizer, which came in the mail today!!!!!

I immediately dashed to the kitchen and made quick work of two zucchinis. I handed some of the “angelhair pasta” to my room-mate, who announced that the taste was quite different from the taste of the pasta I have been making with my spirooli (BTW, I think that World Cuisine has taken over making the spirooli– at any rate, theirs looks just like my spirooli). The saladacco is also much smaller than the spirooli, which is an important consideration in my tiny NYC kitchen.

Next, I will spiralize a daikon and a beet. Off I go!