Vegetable ‘Pasta’ (with fresh Parmesan, lemon juice, olive oil, & pine nuts)
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I have become a huge fan of this raw vegetable pasta! It’s one of Jessica Alba’s favorite recipes, & has become one of mine too. So easy & SO delicious!
I want to share with you all a new favorite of mine.
It’s absolutely delicious – plus it’s incredibly healthy & easy to make!
I first came upon it in the February issue of Family Circle magazine. There was a section devoted to celebritys’ favorite recipes and in it, Jessica Alba shared hers for zucchini salad. And let me tell you, it instantly struck the yummy bone in me. I wanted it, like right then.
But the thing is, I’m not really a fan of raw zucchini. Call me crazy, I’m just not. However, I am a huge fan of raw cucumbers so I decided to use that instead.
The concept is not only simple, but absolutely delicious, healthy, and even filling too. I seriously just can’t get enough of this little salad, and have literally eaten it three times this week alone.
You use a vegetable peeler to slice the veggies into ‘noodles’. You can use cucumbers like me, zucchini, or carrots – or even a mix of them. After you get your veggie noodles done, simply squeeze on the juice from half a lemon, a drizzle of olive oil, black pepper, a little freshly shaved Parmesan cheese, & toasted pine nuts.
Totally easy – and incredibly good! You won’t be able to get enough of this, I know I can’t!
Vegetable ‘Pasta’ (with fresh Parmesan, lemon juice, olive oil, & pine nuts)
Ingredients
- 1 large cucumber can sub zucchini, carrots, or use a mixture
- half of a lemon
- drizzle of olive oil
- freshly shaved or shredded Parmesan cheese
- pepper to taste
- toasted pine nuts
Instructions
- Using a vegetable peeler, slice the cucumber into 'noodles' discarding the inner portion of the seeds. You can use the cucumber peeled or with peel on.
- Pile the veggie noodles in a bowl. Squeeze on the lemon juice. Drizzle on olive oil. Top with pepper, fresh Parmesan cheese, & toasted pine nuts.
- To toast pine nuts: Preheat over to 375 degrees. Drizzle on a little bit of olive oil and dust lightly with salt. Bake for 5-7 minutes until lightly browned.
