Zucchini Pasta w/Sundried Tomato Pesto and Kalamata Olives
This delicious and flavorful Zucchini Pasta with Sundried Tomato Pesto, Kalamata Olives, Capers and Basil continues to delight those who I have prepared it for across the globe!
With the heat up no one wants to turn on the stove top or the oven and this dish delivers without either ‼️
Ingredients
Yield: 2 Servings
Zucchini Pasta Noodles
2 large zucchini spiralized or thinly sliced on a mandolin
1/2 teaspoon Himalayan pink salt
Sundried Tomato Pesto
1 cup sun-dried tomatoes, soak 1 hour
1/4 cup extra virgin olive oil
2 tablespoons nutritional yeast
1 teaspoon garlic powder
1 teaspoon date syrup
1 teaspoon Italian herbs, dried
1/4 teaspoon cayenne powder
Vegetables
1 medium heirloom tomato, seeded and diced
2 tablespoons Kalamata olives, pitted and thinly sliced
2 tablespoons cappers chopped
2 tablespoons Italian flat leaf parsley finely chopped
2 tablespoons basil, chiffonade
Garnish
Micro greens
Parmesan ( I used the plant-based Violife brand)
Preparation
1. Use a spiralizer to make long zucchini spaghetti pasta.
2. Sprinkle the zucchini with sea salt and let drain in a colander.
3. Drain the sun-dried tomatoes and retain the soaking water to use for other purposes. Combine soaked tomato with the remaining ingredients for the pesto and process in a food processor to form a paste.
4. Rinse and drain the zucchini and gently towel dry.
5. Drizzle a light coating of extra virgin olive oil on the zucchini and coat well. Place in the center of your severing plate, use a fork to spiral. Top with 1/2 cup of the sun-dried tomato pesto.
6. Mix the vegetable ingredients in a medium size bowl and toss well. Place on top the sun-dried tomato pesto.
7. Garnish with micro greens and Parmesan.
8. Serve and enjoy!
A Votre Sante
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