Last week during my raw regimen I developed a recipe for raw pasta. I've experimented with zucchini as "pasta" before in my no pasta, pasta recipe which uses zucchini, marinara and tofu ricotta, but unlike my previous recipe, this raw recipe is 100% raw.
It's also low in calories, full of vitamins and nutrients, really filling and tastes remarkably like pasta. I used my spirooli to make the "pasta" but a cheese grater or tireless knife can do the job, too. I can't wait to try it again this summer when my kitchen is overflowing with zucchini and tomatoes are at their peak.
Make this the dish next time it's too hot to cook or you want a comforting pasta dish but not all the calories.
