A while back, one of my girlfriends urged me to get a spiral cutter to make veggie noodles – I bought it, never used it & stored it away. Welp, that is until I went to one of my fave spots in the city, Gustorganics*. Their summer menu has raw zucchini pasta with a spinach pesto that my hub & I can not get enough of! With the cutter already handy at home I decided to give it a whirl!
First off this is a cold meal – so it is perfect for any summer party! Side dish, buffet table or even as a main – this raw meal will for sure be talked about!
Here’s how to create this tasty dish…
- Cut of the ends off a zucchini, place one end into the spiral cutter & start turning the zucchini (make sure the cutter is placed over a bowl)
- Repeat step #1 for second zucchini
- In a food processor add: 4C baby spinach, 1T EVOO (up to 1/4C depending on your taste testing), 5 cloves minced garlic, 1/2C raw walnuts, 1/4C raw sunflower seeds, 4T nutritional yeast & S/P to taste
- Blend til the consistency of paste – add to bowl with the ‘pasta’ & mix
To serve add diced tomatoes or even baked tofu on top!
*Gustorganics is one of my fave restaurants in NYC. It is the first & only certified organic restaurant in New York that uses all organic ingredients behind the bar & in the kitchen. Perfect for breakfast, lunch, dinner or even pop in to get a fresh juice!Nutritional Info Per Serving (Serves 2): 450 calories – 34 grams of fat – 26 carbs – 20 grams of protein
Continue reading for ingredient list:
Ingredient List for Zucchini Pasta with Spinach Walnut Pesto:
- 2 zucchini
- 4C baby spinach
- 1/2C raw walnuts
- 1/4C raw sunflower seeds
- 4T nutritional yeast
- Minced garlic
- EVOO, salt & pepper