Recipe provided by Peggy Kotsopoulos
Zucchini linguini with omega-rich pesto
For the "pasta":
2 medium zucchini or yellow summer squash
For the toppings:
1/2 pint cherry or grape tomatoes
1/2 cup black Kalamata olives
1/2 cup sundried tomatoes, chopped
1/4 cup Savi seeds
1 teaspoon kelp granules
For the pesto:
1/2 cup Savi seeds (plain/sea salt)
2 tablespoons hemp seeds
2 cups fresh basil
3 cloves garlic
1/2 cup extra virgin olive oil
Squeeze 1/4 lemon
1 teaspoon sea salt
This pasta dish looks like pasta and satisfies your pasta craving, but without all the refined carbs! That's because it's not really pasta — it's zucchini. A kitchen-gadget spirooli slicer transforms your regular summer squash into zucchini noodles!
To prepare the noodles: Add zucchini to spirooli and turn until noodles are formed. Add noodles to a bowl, add sunflower sprouts and toss with pesto (recipe below). Then top with the following: cherry tomatoes, sundried tomatoes, olives, Savi seeds and kelp granules.
To make the pesto: Add all ingredients to food processor and process until well combined. Add 2 tablespoons of pesto to 1 cup of zucchini linguini and mix until well combined. Top with fresh cherry tomatoes, Kalamata olives and sundried tomatoes.
Peggy Kotsopoulos is a registered holistic nutritionist and author of Must Have Been Something I Ate.