Serves: 5
Total Calories: 46

2 zucchini, peeled
3 tablespoons Pesto (recipe found in Dips, Pâtés, And Savory Sauces chapter)
6 thin slices tomatoes, for serving (optional)

Equipment:
peeler
vegetable spiral slicer
cutting board
chef’s knife, 8-inch
medium bowl
measuring spoons
tongs
shallow serving bowl

Cut the zucchini into thin noodles using a vegetable spiral slicer. Alternatively, use a vegetable peeler to create long ribbons, or “fettuccine,” by drawing the peeler down all sides of the zucchini until you reach the core. Put in a medium bowl and toss with the pesto. Serve immediately in a shallow bowl on top of the sliced tomatoes if desired.

Warming Option: Put the pesto in a small saucepan over low heat and warm for about 1 minute, taking care not to overheat it. Toss with the pasta. Serve immediately.

Thai Zucchini Noodles: Omit the optional tomato slices. Replace the Pesto with 1/4 cup of Mock Peanut Sauce (recipe found in Dips, Pâtés, And Savory Sauces chapter).

Zucchini Fettuccine Alfredo: Toss the zucchini noodles with 1/4 cup of Ranch Dressing (recipe found in Salad Dressings chapter). Serve on top of the sliced tomatoes if desired.

Zucchini Pasta with Marinara or Puttanesca Sauce: Omit the optional tomato slices. Replace the Pesto with 1/3 cup of Marinara Sauce or Puttanesca Sauce (recipes found in Dips, Pâtés, And Savory Sauces chapter).

Nutritional Facts:

Serves: 5
Total Calories: 46
Calories from Fat: 0

More Recipes from the Raw Food Made Easy for 1 or 2 People Revised Cookbook:
garden wrap
california rolls
lasagne
avocado boat
not meatballs
spring roll
stuffed mushroom
zucchini pasta al pesto
stuffed dates in marinara sauce
tomato stack
pasta avocado
stuffed bell pepper