Zucchini Pasta
1 large zucchini (1 per person)
grape, cherry or mini heirloom tomatoes, halved
jalapeno, thinly sliced and seeds removed (optional)
arugula
pea shoots (optional)
zest of one meyer lemon or regular lemon
Avocado-Cucumber Puree
1 medium avocado
1 cucumber, peeled and sliced thick
a few large leaves of basil (optional)
1 meyer lemon or regular lemon, juice of
2 garlic cloves
1/4 teaspoon white pepper or black pepper to taste
salt to taste
PREPARATION
Full recipe from : onegreenplanet.org
Prepare your zucchini noodles julienne style or spiralized. Or alternately, cook your pasta of choice, about 8 ounces.
For the puree, place all ingredients into a food processor/blender and process until creamy.
Taste for flavor adding anything extra you might like.
Toss zucchini pasta with avocado-cucumber puree and a handful of arugula.
Serve with tomatoes, peas shoots, jalapenos, lemon zest, lemon wedges and fresh cracked pepper.
