Yield2 small servings or 1 hungry one
1 zucchini (julienned or spiralized)
1 medium tomato (chopped)
6 kalamata olives (chopped)
3 large green olives (chopped)
3 sun-dried tomatoes (chopped)
1 slice of red onion (chopped)
1 garlic clove (chopped)
Handful of parsley (chopped)
1 tablespoon olive oil
Small handful of sprouts (to garnish)
1 tablespoon pine nuts (finely chopped)
1. Julienne the zucchini and add a pinch of sea salt just to soften. Let sit while preparing the sauce.
2. Mix the next 7 ingredients (tomato to olive oil) in a bowl.
3. Drain the zucchini (sometimes you will have some water to drain off from adding the salt) and top with the sauce.
4. I threw my plate in the dehydrator for 10 minutes just to take the chill of the refrigerator off. Garnish with sprouts and pine nuts (Parmesan!).
Karriej's ThoughtsBy karriej
I was watching the Food Network last night and was inspired by this wonderful looking olive and tomato pasta I saw and couldn’t wait to try a raw version for lunch today.
I thought it was great. Hope you do too!
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