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Raw Zucchini Caprese “Pasta”

by Livestrong_Recipes  |  Apr 20, 2015

Raw Zucchini Caprese “Pasta”
  1. PREP
  2. 30 m
  • COOK
  • 0 m
  • TOTAL
  • 30 m

Hello, zucchini! If you’ve got a vegetable peeler, you can make low-calorie, naturally gluten-free, fettuccine-like strips by continually peeling a large zucchini until you’ve got two cups or so worth of “pasta imposters.”

INGREDIENTS

SERVES 1

  • 1 zucchini(s)
  • 1/4 tsp sea salt
  • 1 pinch Sea Salt, Coarse, Mediterranean
  • 2 1/2 oz Fresh Mozzarella Pearls
  • 3/4 cup Grape Tomatoes
  • 6 leaf fresh basil leaves
  • 1 tbsp extra-virgin olive oil
  • 1 tsp White Balsamic Vinegar
  • 1 garlic clove
  • 1 tbsp pine nuts

DIRECTIONS

1 Slice the zucchini (unpeeled) into fettuccine-like strips with a vegetable peeler.
2 In a medium bowl, toss together 2 cups (7 1/2 oz.) zucchini strips with 1/4 tsp. of the salt. Set aside for 20 minutes. Then drain the zucchini strips well through a strainer.
3 Toss together the drained zucchini strips (“pasta”), mozzarella, tomatoes, basil, olive oil, vinegar, garlic, and remaining 1/8 tsp. salt. (Tip: If unable to find mozzarella pearls, simply dice fresh mozzarella.)
4 Sprinkle with the pine nuts.