Fettuccine & Tomato-Herb Sauce

Natalia Karoway

When that pasta craving hits, what does a raw foodie reach for?  Why, zucchini of course!  Zucchini is the most popular veggie used to make a live food pasta alternative.  There are lots of kitchen gadgets available to turn ordinary veggies into fancy noodles, but here we get the job done with a simple vegetable peeler. Tossed in spicy garlic oil and topped with a super fresh tomato and herb sauce, let your craving be quickly satisfied!

serves 2

For the Fettuccine:

  • 3 tablespoons cold-pressed olive oil
  • 1 clove of garlic, minced
  • ¼ teaspoon crushed chili pepper
  • ¼ teaspoon Himalayan salt
  • 3 medium zucchini

In a large bowl, whisk together olive oil, garlic, chili and salt. Set aside. Wash and peel your zucchini. Using the peeler, create long strips of fettuccine about ¼”-½” wide. Keep rotating the zucchini so that you are peeling all edges rather than continuously peeling in the same spot. When you get to the center of the zucchini and it becomes quite seedy, stop peeling and set aside. Save for later and use in a green juice, salad or blended soup. Continue peeling the remaining zucchini according to this method. Toss all of your fettuccine with the garlic oil. Set aside and make the sauce.

For the Fresh Tomato & Herb Sauce:

  • 3 roma tomatoes, diced
  • 1 clove garlic, minced
  • ½ teaspoon Himalayan salt
  • 1 tablespoon cold-pressed olive oil
  • ¼ cup roughly chopped fresh basil
  • 3 tablespoons finely chopped fresh parsley
  • 1½ teaspoon finely chopped fresh oregano
  • 1 small scallion, finely chopped
  • ¼ cup hemp seed

In a large bowl, toss all ingredients together and mix well.

To Assemble:
Strain the pasta as it will have released a lot of liquid.  Divide over two plates.  Top each serving of pasta with half of the tomato sauce. Alternately, you can toss everything together in one big bowl and serve that way.  Enjoy! 

Fettuccine & Tomato-Herb Sauce

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