Monday, May 27, 2013

Raw Garden Pasta

First, I have to apologize for my absence.  Unfortunately, they're going to be more frequent as my Summer semester has started and it's a condensed semester, which means that I have to finish 16 weeks' worth of work in 8.  Plus, I'm moving before it ends, which means I'll be bald before it's all over. :(
Luckily, summer's on its way in, and I found the perfect recipe to prepare you for it.  It tastes like summer, fresh and full of flavors, but it doesn't way you down, perfect for that beach bod you want or that extra outdoor activity you're going to be running out to do. :)

The following recipe is from Ina Garten, the Barefoot Contessa, and I've tweaked it to become a raw pasta dish to reduce carbs and for that extra fibrous punch. The following recipe is to serve 4-6 but you can easily make smaller portions.  I usually make a huge batch and just eat it for the whole week.  Also, if you want to try warm pasta, all you have to do is just heat the dish really quick in a skillet for about 30 seconds-1 minute, just until the dish is mildly heated through and it's divine!  Tastes better than the real deal.  Hope you enjoy it!

Raw Garden Pasta
(inspired by Ina Garten's Summer Garden Pasta)

4 small-medium sized zucchinis (or courgettes if you speak French)
4 pints of cherry/grape tomatoes, halved (you can go fancy and use the multicolored ones if you like)
1/3 c good olive oil (I use extra virgin)
1 tsp salt
1/2 tsp pepper
1/2 tsp chili flakes
2 Tbsp minced garlic
18 basil leaves, julienned (and more, if you like, for garnish)
1 Tbsp dried oregano
Vegan grated parmesan (optional. but it adds a LOT of flavor)

1.  Spiralize or cut the zucchini into pasta-like strips. place in a large bowl.
2.  mix oil, salt, pepper, chili flakes, garlic in a bowl.  add in tomatoes and basil.  mix well.  Let it sit for 4 hours.
3.  Toss everything together.  sprinkle oregano and parm over the dish, give another stir, and enjoy!

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