Week 8: Raw Pasta Puttanesca

You'll be getting summer squash pretty consistently for the next few weeks, so we thought a creative zucchini recipe would be a good idea! This is actually a recipe we prepared at the cooking class and it was delicious! You can get a nice spiralizer (see picture of us attempting to use Liz's below!) or many times the grocery store will sell a smaller, hand spiralizer that works well too.

Raw Pasta Puttanesca by Chef Liz Arraj

4 medium zucchini (8 cups of noodles)
1 TBSP olive oil
2/3 cup pitted olives, diced
2 large tomatoes ( 2 cups)
½ cup minced Italian parsley
½ cup chiffonade basil
2 tsp fresh thyme
4 garlic cloves, minced
2 tsp capers
Sea salt to taste
Black pepper to taste
2 TBSP pine nuts 
 

1. Prepare zucchini noodles and set in fridge.
2. Add all of the remaining ingredients in mixing bowl, allow to sit 5 minutes.
3. Mix zucchini noodles with dressing and serve.

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Tasty tip:
When making pasta out of zucchini you can use the cool kitchen gadget called a Spiralizer, which you can buy on Amazon. But if you don't want one more tool to clean at the end of the day, you can finely slice the zucchini into julienne pieces or just chop into small chunks. Either way you decide to do it, it will be guaranteed to be delicious!.