Raw Zucchini Pasta Recipes

ZUCCHINI PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain and reserve.
• Fill a medium sauce pan with lightly salted water. Add zucchini and bring to a boil; boil for 10 minutes or until tender.
• In a large skillet, saute garlic in oil and hot pepper flakes. Add drained zucchini and parsley, then mix all together and simmer for 5 to 10 minutes. Toss with pasta; then add cheese and salt and pepper to taste, and serve.

ZUCCHINI PASTA WITH RAW MARINARA SAUCE

Steps:

• Use a vegetable peeler to shave the zucchini into long ribbons. Set aside.
• In a food processor, combine the remaining ingredients and pulse until blended. Season with additional salt and pepper if necessary.
• Serve the zucchini topped with marinara sauce.

RAW ZUCCHINI "PASTA"

Steps:

• In a bowl, combine the oil, tomatoes, basil, almonds, garlic and a pinch of salt and pepper. Toss together and let sit for 20 minutes.
• Add the peeled zucchini ribbons to the bowl and toss to coat.
• Serve immediately.

RAW ZUCCHINI NOODLE MARINARA

Steps:

• Use a spiralizer or mandolin set to julienne cut, and run all the zucchini through it. Put zucchini noodles in a strainer and toss with 1 teaspoon of salt. Let the excess water drain while you make the sauce.
• Add the tomatoes and rest of ingredients to a blender, and puree until smooth. Check for seasoning, you may need more lemon juice or soy sauce, you want the sauce to pop and be aggressively seasoned since it's raw.
• Add the zucchini noodles to a large bowl along with 1 teaspoon of fresh lemon juice and toss to combine. Add enough of the marinara sauce to coat the noodles and toss well. Plate the noodles and garnish with a good drizzle of extra virgin olive oil and some fresh chopped basil. Sauce can be made 1 day ahead and stored in the fridge.

LOW-CARB ZUCCHINI PASTA

Steps:

• Cut lengthwise slices from zucchini using a vegetable peeler, stopping when the seeds are reached. Turn zucchini over and continue 'peeling' until all the zucchini is in long strips; discard seeds. Slice the zucchini into thinner strips resembling spaghetti.
• Heat olive oil in a skillet over medium heat; cook and stir zucchini in the hot oil for 1 minute. Add water and cook until zucchini is softened, 5 to 7 minutes. Season with salt and pepper.

(RAW) ANGEL-HAIR ZUCCHINI "PASTA" WITH FRESH PESTO

Steps:

• Using a vegetable peeler or a spiral vegetable slicer, slice the outer zucchini flesh into lenthwise strips, discaring any seeds.
• Stack the strips and then slice them into thinner "noodles".
• Place the zucchini noodles in a medium bowl and add chopped tomato, olive oil, sea salt, and pepper.
• Place all pesto ingredients in a blender and puree until smooth, with just a few nuts visible for texture.
• Gently toss the zucchini and tomato mixture with just enough pesto to coat.
• Season with additional salt and pepper if desired.
• Garnish with pine nuts and basil leaves and serve.

ZUCCHINI "PASTA"

Steps:

• In a bowl, combine tomatoes, garlic, walnuts, basil, and oil. Season with salt. Let stand 20 minutes. Toss with zucchini and garnish with basil.