Zucchini Pasta With Cashew Pesto Gluten Free Almost Raw Food
ZUCCHINI PASTA WITH CASHEW PESTO (GLUTEN-FREE, ALMOST RAW)
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
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
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
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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