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Raw Zucchini Pasta

November 11, 2011

One the best things about fall has to be the abundant supply of squash.  Whatever your squash of choice—be it acorn, butternut, or spaghetti—you really cannot go wrong for a wholesome fall dish. 

For a picnic I went on recently, I decided to make this easy and raw, tossed zucchini salad (or “pasta” substitute) derived from Whole Living magazine.


1 zucchini
8 oz cherry tomatoes, sliced
1/4 cup chopped raw walnuts
2 tbsp fresh basil (love!)
2 tbsp extra-virgin olive oil
2 cloves garlic
pinch of sea salt

In a bowl, combine the tomatoes, walnuts, basil, oil and garlic.  Season with salt and let stand 20 minutes.  Then chop the zucchini lengthwise into approximately 1/4 inch long strips.  You can also use a “spiralizer” (a veggie spiral splicer) for this part if you want to get fancy. 

Finally, toss all ingredients together and you have zucchini pasta for 2!

The picture looks almost as refreshing as it tastes.  At some point, remind me to recount the RAWsome dessert I also prepared for the picnic…

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