This reminds us of sitting outside a quaint outdoor cafe, soaking in the sunshine, fresh air and exquisite cuisine. Olives and sundried tomatoes add a punchy, distinct texture, feel and flavor to any dish but they are particularly savory when serving as the base of pasta sauces. Add basil and parsley and you have this wonderful, warm richness that takes a pasta dish from good to outstanding. The lightness of zucchini noodles adds a lovely balance and makes this dish a joy for everyone in your family on a late Sunday afternoon or a romantic dinner for two on a Saturday night . Better still? The leftovers will make for heavenly lunches during the week. IF you have anything leftover, that is! Bon appetit!
10-12 medium sized zucchini
Cut zucchini into pasta strands using a spiralizer.
1 C. Pitted Olives
6 stalks of celery
1 C. sundried tomato
½ C. sunflower seeds
1 bunch fresh parsley
2 C. fresh basil, chopped
2 Tbsp. lemon juice
¼ C. olive oil
1 tsp. Himalayan Salt or Transformational Salt
⅛ tsp. chili pepper flakes
Combine all sauce ingredients in a food processor and pulse to obtain a chunky consistency.
2 C. tomato, diced small
1 C. red bell pepper, diced small
2 C. cucumbers, peeled, seeded and chopped
Toss together with noodles and sauce.
Optional: Top with Sesame Parmesan or Brazil Nut-Hemp Parmesan
Sesame Parmesan– Phase 1
1 C. white sesame seeds
½ tsp. Himalayan Salt or Transformational Salt
Pinch white pepper
Grind all ingredients together using a high-speed blender or coffee grinder.
Process nuts and seeds with salt in a food processor until you reach a fine, crumble-like consistency.