It was too hot to turn on the oven today, which meant it was the perfect day to make this rawlicious zucchini pasta. Full of fiber, nutrients and healthy fats, this “pasta” was a cinch to make.
2 zucchini, ends trimmed (I used 1 green and 1 yellow)
3 cups spinach
2 cloves garlic
1/2 cup pumpkin seeds
1/4 cup extra-virgin olive oil
1/2 teaspoon sea salt
hemp seeds to garnish (optional)
Use a spiralizer to turn zucchini into noodles, or use a vegetable peeler to slice zucchini into ribbons. Place zucchini noodles in a large bowl.
For the pesto, in a food processor, consume spinach, garlic, pumpkin seeds, olive oil and sea salt. Process to desired consistency, adding more oil if needed. Add pesto to the zucchini noodles and stir well.
Sprinkle with hemp seeds if desired and enjoy as an entree or a salad.
Recipe from Joyous Health: Eat and Live Well Without Dieting by Joy McCarthy.