Zucchini Pasta With Cashew Pesto Gluten Free Almost Raw Food

ZUCCHINI PASTA WITH CASHEW PESTO (GLUTEN-FREE, ALMOST RAW)

Zucchini Pasta With Cashew Pesto (Gluten-Free, Almost Raw) image

I use a gadget called Tsumapro (spiral slicer) to make vegetable pasta, but you really don't need such a fancy tool. You could use a mandolin, vegetable peeler or good old knife. For more healthy gluten-free, low-GI, pesco-vegetarian recipes, please visit my blog: www.innerharmonynutrition.com.

Provided by InnerHarmonyNutriti

Categories Vegetable

Time 20m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup fresh basil leaf
2 garlic cloves
1/4 cup raw cashew nuts
1/4 cup extra-virgin olive oil
1 tablespoon lemons or 1 tablespoon lime juice
1 1/2 tablespoons nutritional yeast
2 zucchini
1/2 teaspoon salt

Steps:

In a food processor, mix all the ingredients except for zucchini and salt to make pesto.
Slice zucchini squash into pasta using a spiral slicer, mandolin or knife.
In a bowl, place zucchini pasta and salt and mix.
Add the pesto and mix.
Infuse love and serve!

Nutrition Facts : Calories 308.2, Fat 28.4, SaturatedFat 4, Sodium 603.1, Carbohydrate 11.1, Fiber 4.6, Sugar 5, Protein 6.5

ZUCCHINI PASTA

Zucchini Pasta image

The taste of this rich and creamy zucchini pasta dish will have people convinced it's not low-fat, but it is! Garlicky and fresh-flavored, this will be a hit. -Maria Regakis, Saugus, Massachusetts

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

8 ounces uncooked linguine
4 cups coarsely shredded zucchini (about 3 medium)
4 teaspoons olive oil
2 garlic cloves, thinly sliced
1/4 cup fat-free plain yogurt
3/4 cup shredded reduced-fat cheddar cheese
3/4 teaspoon salt
1/4 teaspoon pepper

Steps:

Cook linguine according to package directions. In a sieve or colander, drain the zucchini, squeezing to remove excess liquid. Pat dry. , In a large nonstick skillet, saute zucchini in oil for 2 minutes. Add garlic; saute 1-2 minutes longer or until zucchini is tender. Transfer to a large bowl. Add the yogurt, cheese, salt and pepper. Drain linguine; add to zucchini mixture and toss to coat.

Nutrition Facts : Calories 219 calories, Fat 7g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 395mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 2g fiber), Protein 10g protein. Diabetic exchanges

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