Zucchini Tagliatelle from Raw Essence

That’s What I Think (TWIT) Review


Here we are today on the 2nd Day of 5 Days of Spring Veggies and I also have a cookbook review for you. The cookbook is Raw Essence, and has recipes that are a part of a growing movement of raw vegan cuisine that is eco-friendly. This cuisine is not where I will be heading but I am not a nay sayer and love to learn more about all types of diets. The cookbook itself is filled with wonderful photography and delicious looking recipes and lots of really good informational snippets.

If you are new to this type of diet and want to explore it more this cookbook would be very helpful in meeting all your nutritional needs. If you are a more advanced cook this cookbook also offers gorgeous plating and serving ideas.

I had left it out while we were on vacation and had house sitters in that were vegan. They tried the Choco-Banana Pie recipe and thought that is was very good. I flipped through the pages looking for a nice spring-like salad. Something to add to my 5 Days of Spring Veggies. As I said yesterday I might have jumped the gun slightly as I am not finding what I had been hoping for in the stores yet but this Zuchini Tagliatelle looked like it fit the bill. Light but full of wonderful flavor. The perfect spring salad. I hope you ENJOY!!!

Zuccchini Tagliatelle

5.0 from 1 reviews
Zucchini Tagliatelle from Raw Essence
Recipe type: Salad
Prep time: 
Total time: 
Serves: 4
A wonderful light raw vegan salad that is full of flavor!!
  • 2 medium zucchini (I used one green and one yellow)
  • ¼ cup pesto or 20 medium basil leaves, slivered (I used the basil)
  • ½ tsp. sea salt
  • ½ tsp. garlic puree or ½ clove garlic, chopped (I used the fresh garlic)
  • 1 Tbsp. olive oil
  • 6 Kalamata olives, pitted and chopped
  • 2 Tbsp. pine nuts
  1. Using a mandolin or a vegetable peeler, cut zucchini into long thin strips, then julienne strips into long tagliatelle.
  2. In a salad bowl, combine zucchini with the salt, garlic, olive oil and pesto (if using).
  3. Place zucchini tagliatelle on serving dishes and top with the chopped olives, pine nuts and basil (if using instead of the pesto). Serve cold.






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