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Sun Dried Zucchini Pasta- Raw Cuisine by Melissa Henig and Jon Ham Recipe Video
|Zucchini||1 Large, peeled|
|Sundried tomatoes||1 Cup (16 tbs), soaked in water|
|Dates||2 , pitted and soaked|
|Macadamia nuts||1⁄4 Cup (4 tbs)|
|Dried oregano||1⁄4 Teaspoon|
|Sea salt||1⁄2 Teaspoon|
|Red onion||3 Tablespoon, dice|
|Italian herb mix||1⁄2 Teaspoon|
Calories 287 Calories from Fat 115
% Daily Value*
Total Fat 14 g21.2%
Saturated Fat 2.2 g11%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1143.1 mg47.6%
Total Carbohydrates 39 g13%
Dietary Fiber 8.6 g34.4%
Sugars 23.5 g
Protein 10 g19.5%
Vitamin A 24.9% Vitamin C 64.6%
Calcium 8.6% Iron 21.7%
*Based on a 2000 Calorie diet
1. Peel the zucchini and using the peelers continue to peel through the entire zucchini to make shreds of pasta. Add to a bowl.
2. In a food processor, add the sundried tomatoes, pitted dates, minced garlic, macadamia nuts, roma tomato, seasalt, red onion, basil leaves and italian herb mix and pulse a couple of times. Then, let the processor run.
3. Push down the ingredients and blend again. Transfer into the zucchini pasta bowl.
4. Mix the zucchini pasta and the sauce well together.
5. Plate and serve.