Monday, May 26, 2008

Raw Zucchini Fettucini with Cashew/Basil Alfredo

I made this raw pasta dinner tonight and it was super fast, easy, and delicious. I Mostly took it from ami's raw food kitchen, but changed it a little to fit what I had available.

Makes 1 serving
Requires: Blender, Vegetable Peeler
soak cashews in advance if possible

1-2 t lemon juice
1/4 c Raw Cashews
1 Stalk Celery
1 Sm Clove Garlic
1 T Onion
1 t Thyme
3 Basil Leaves
1/4 c Water

1 Med Zucchini

Put Cashews, Celery, Garlic, Onion, Thyme, and Basil in the Blender. Add just enough water to blend into a smooth thick sauce.
Peel Zucchini into long strips resembling fettucini noodles.
Pour sauce over the zucchini and top with black pepper and nutritional yeast (optional)

(pronounced /zuːˈkiːni/, in North American and Australian English) or courgette (/kʊɚˈʒɛt/, in New Zealand and British English) is a small summer squash. Along with some other squashes, it belongs to the species Cucurbita pepo. The zucchini can be yellow, green or light green, and generally has a similar shape to a ridged cucumber, though a few cultivars are available that produce round or bottle-shaped fruit. On a culinary level, zucchini is treated as a vegetable, which means it is usually cooked and presented as a savory dish or accompaniment. Botanically, however, the zucchini is an immature fruit, being the swollen ovary of the female zucchini flower.

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