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5 from 3 votes

Zucchini Tagliatelle from Raw Essence

A wonderful light raw vegan salad that is full of flavor!!
Prep Time10 minutes
Total Time10 minutes
Course: Vegetarian
Cuisine: American
Keyword: vegetarian, zucchini
Servings: 4 Servings
Calories: 166kcal
Author: Tara Noland

Ingredients

  • 2 medium zucchini I used one green and one yellow
  • 1/4 cup pesto or 20 medium basil leaves slivered (I used the basil)
  • 1/2 tsp. sea salt
  • 1/2 tsp. garlic puree or 1/2 clove garlic chopped (I used the fresh garlic)
  • 1 Tbsp. olive oil
  • 6 Kalamata olives pitted and chopped
  • 2 Tbsp. pine nuts

Instructions

  • Using a mandolin or a vegetable peeler, cut zucchini into long thin strips, then julienne strips into long tagliatelle.
  • In a salad bowl, combine zucchini with the salt, garlic, olive oil, and pesto (if using).
  • Place zucchini tagliatelle on serving dishes and top with the chopped olives, pine nuts, and basil (if using instead of the pesto). Serve cold.

Nutrition

Serving: 1 | Calories: 166kcal | Carbohydrates: 5g | Protein: 4g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 12g | Cholesterol: 4mg | Sodium: 401mg | Fiber: 2g | Sugar: 2g