In honor of yesterday’s Earth Day, I wanted to share one of my favorite recipes for this week’s Meat-Free Mondays Challenge. This is a cold “pasta.” Replacing pasta with zucchini is a good way to pack in a few more nutrients, color and flavor. Even better, the zucchini twirls on a fork just like spaghetti!
The mandolin is a great kitchen tool to use for this recipe, or use a handheld julienne slicer. A julienne slicer should cost less than $10. Mandolins are a bit more expensive, but a great tool for all of you at-home chefs! It’s great for squash, carrots, cabbage… Trust me, this tool is amazing!
Zucchini Pasta
- 2 large zucchini, halved, julienne
- 5 sun-dried tomatoes, diced
- 1/4 C. kalamata olives, diced
- 1/2 pound cherry tomatoes, quartered
- 6 artichoke hearts in oil, diced
- 2 T. pine nuts
Sun-dried Tomato Sauce
- 5 sun-dried tomatoes
- 1 clove garlic
- 1 T. capers
- 2 T. parsley, minced
- 2 T. red wine vinegar
- 6 T olive oil
- 1/2 t. pepper
- 2 T. pine nuts
Use a julienne slice to slice the zucchini, set aside.
Process all ingredients for the Sun-dried Tomato Sauce in a food processor.
Mix sauce with Zucchini Pasta add remaining ingredients and ENJOY!
NOTE: I like to rinse both my sun-dried tomatoes and capers. They can be really salty. If the sauce is too salty for you, omit the olives.
Switch It Up
- Try using basil instead of parsley
- Try toasting pine nuts for addition flavor
More Megan’s Meat-Free Monday Recipes:
Megan’s Meat-Free Monday: Chilaquiles Con Crema
Megan’s Meat-Free Monday: Chocolate Chip Cookies
Megan’s Meat-Free Monday: Guide To Easter
Megan’s Meat-Free Monday: Choco-Choco Muffins
Megan’s Meat-Free Monday: Empanadas With Chipotle Cream
Megan’s Meat-Free Monday: Curried Cauliflower Orzo
Megan’s Meat-Free Monday Edition: Buddha Bowl
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