Linguini

 
 

Aaah, pasta, one of the most desired foods on the planet. With this version you don’t have to stir in the pot and wait for your sauce. You can serve this pasta within or even under 10 minutes. The sauce is a quicky of a few minutes. You’ll be surprised how tasty this raw pasta is. Eat as much as you need: you won’t gain a pound. 

Serves 2

TOOLS YOU NEED

  • A blender 
  • A potato peeler

 

INGREDIENTS MARINARA SAUCE

  • 1 to 2 TBSP of olive oil
  • A tablespoon of lemon juice
  • 1/2 C sun dried tomatoes (pre- soaked in water for twenty minutes)
  • 1 C of cherry tomatoes
  • 1 chive in big pieces
  • A hand full of fresh basil
  • A branch of fresh rosemary (stripped off)
  • Fresh thyme to taste
  • 1 tsp of sea salt
  • 1 red bell pepper in big pieces
  • 1 date
  • 1 clove of garlic

 

INGREDIENTS VEGGIE PASTA

  • 1 medium zucchini per person

 

INSTRUCTIONS 

LINGUINI

  • Any long vegetable will do to make spaghetti with a potato peeler
  • Take a zucchini, peel it (optional) and then start slicing long ribbons
  • Put a bunch of the linguini ribbons on a plate, than put the sauce on top
  • Finish with basil

 

Notes

  • You can also use daikon, cucumber, carrots or make a mixed linguini
  • To get a cooked look, place the linguini in a bowl, pour the sauce on top right before serving and mix well until coated
  • Never mix the sauce with the zucchini up front: it will release the water content from the zucchinis and create a watery sauce
  • If you store leftovers, store them separately in the fridge: they will stay well for 4 to 5 days.
  • This is an easy ‘to take’ recipe when you’re out, but take the sauce separate from the pasta and mix right before lunch time