Well, unfortunately,
this will be my last blog with Chef Nancy. I cannot say enough great things
about her and all of the positive experiences I have had! I am going out with a
bang and will share with you all one of the best recipes, ever. Chef Nancy made it for
a class at Cancer Wellness this week and it was a huge success. The recipe I
will be sharing is a summer-ripe tomato raw pasta.
this will be my last blog with Chef Nancy. I cannot say enough great things
about her and all of the positive experiences I have had! I am going out with a
bang and will share with you all one of the best recipes, ever. Chef Nancy made it for
a class at Cancer Wellness this week and it was a huge success. The recipe I
will be sharing is a summer-ripe tomato raw pasta.
This recipe is really
great because it incorporates a lot of foods that are seasonal, as well as
being a great spin to the traditional pasta that is full of carbohydrates. This
recipe uses squash as the noodle, who would have thought? Using squash as the
“pasta” is a great way to get vegetables in your diet without really tasting
like vegetables. And to top it all off, it’s light and refreshing!
great because it incorporates a lot of foods that are seasonal, as well as
being a great spin to the traditional pasta that is full of carbohydrates. This
recipe uses squash as the noodle, who would have thought? Using squash as the
“pasta” is a great way to get vegetables in your diet without really tasting
like vegetables. And to top it all off, it’s light and refreshing!
Summer
Ripe Tomato Raw Pasta
Ripe Tomato Raw Pasta
About 2 LBs of
Squash-Zucchini or Yellow Squash
Squash-Zucchini or Yellow Squash
1 TB Sea Salt
2 Large Ripe Red
Tomatoes, peeled seeded and chopped
Tomatoes, peeled seeded and chopped
1/2 Cup Sun Dried
Tomatoes **chopped
Tomatoes **chopped
1 Garlic Clove,
Grated
Grated
2 TB Extra Virgin
Olive Oil
Olive Oil
Chopped Parsley for
Garnish
Garnish
Freshly Cracked Black
Pepper to Taste
Pepper to Taste
Sliced Yellow, Orange
or Red Peppers for Garnish
or Red Peppers for Garnish
Grated Parmesan,
(optional)
(optional)
Step One: Using a
mandoline, vegetable peeler or spiral cutter*, make long thin strands of the
squash. Toss in a colander with the salt, (making sure to cover each strand
with the salt), and set aside to drain while you make the pasta sauce.
mandoline, vegetable peeler or spiral cutter*, make long thin strands of the
squash. Toss in a colander with the salt, (making sure to cover each strand
with the salt), and set aside to drain while you make the pasta sauce.
Step Two: To make the
sauce, stir together the ripe and sun dried tomatoes with the garlic and oil.
Sprinkle with pepper.
sauce, stir together the ripe and sun dried tomatoes with the garlic and oil.
Sprinkle with pepper.
Step Three: Rinse the
squash under cold water and pat it dry with paper towels. Place in bowls and
top with the tomato sauce, garnish with the peppers and if you desire a little
parmesan cheese.
squash under cold water and pat it dry with paper towels. Place in bowls and
top with the tomato sauce, garnish with the peppers and if you desire a little
parmesan cheese.
**Sun dried tomatoes
are packed full of tomato flavor- they are just what the name says- Tomatoes
that have been dried in the sun, (or in a dehydrator), until they become smaller and more
concentrated. Make sure you choose tomatoes that are still flexible and bright
red. If they are old they will be hard and brown! Use sun dried tomatoes
anytime you want to create a big tomato flavor in your dish.
are packed full of tomato flavor- they are just what the name says- Tomatoes
that have been dried in the sun, (or in a dehydrator), until they become smaller and more
concentrated. Make sure you choose tomatoes that are still flexible and bright
red. If they are old they will be hard and brown! Use sun dried tomatoes
anytime you want to create a big tomato flavor in your dish.