I am not usually one for pasta but for some reason the other day I was craving it. I used to love pasta, until a few years ago when one of my roommates and I were trying to save money to get a new apartment and literally ate pasta for almost a month. Since then I kind of equate it to being poor. lol. Not that I was poor but being a freelance artist makes it hard to get a new place in New York City, no one believes in you so we had to have a lot of money in the bank to prove that we could pay for the apartment without consistent paychecks coming in.
Since I wanted pasta but didn’t want the carbs I decided to try to make a raw zucchini pasta. I ordered this spiralizer on amazon and two days later I was making my own noodles!
- 1 pint cherry tomatoes
- 7 sun dried tomatoes
- 1/4 of a shallot
- 1 clove of garlic
- fresh basil to taste
- 1/2 tablespoon of olive oil
- 1/2 tablespoon of raw apple cider vinegar
- salt and pepper to taste
Now obviously this is a raw dish so you eat it cold. I know some people won’t totally be into it but if you still want to try, warm up the plates a little first and it will make the whole dish not feel so cold.
One thing to note is while yes, you certainly can make this ahead of time and keep it in the fridge you don’t want to combine the two until you are about the serve it. The salt in the sauce will make the zucchini expel its water and you will be left with a watery mess which won’t be so pretty, or good for that matter.
And the best part about this dish, look how few calories it is!! This is for way more pasta than is shown in the photos keep in mind, so you can totally splurge and not feel guilty at all!