Raw Vegetable Pasta with Tomatoes and Herbs

Raw Vegetable Pasta with Tomatoes and Herbs
Contributor
Whole Foods Market

Try this delicious "pasta" made from strips of summer squash and zucchini tossed with tomatoes, olive oil, and fresh basil and oregano for a dish packed with bright flavors.

Click here to see 5 No-Cook Recipes (Slideshow)

6
Servings
42
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 zucchini squash, shaved thinly lengthwise with a vegetable peeler
  • 2 yellow summer squash, shaved thinly lengthwise with a vegetable peeler
  • Salt and pepper, to taste
  • 1 Tablespoon extra-virgin olive oil
  • 1 Cup cherry or grape tomatoes, halved
  • 5 oil-packed sun-dried tomatoes, drained and thinly sliced
  • 1/2 shallot, finely chopped
  • 1 clove, garlic, finely chopped
  • 1 Tablespoon finely chopped basil
  • 1 Teaspoon finely chopped oregano

Directions

In a large bowl, gently toss together all ingredients. Transfer to a platter and serve immediately.

Nutritional Facts

Total Fat
3g
4%
Saturated Fat
2g
8%
Cholesterol
2mg
1%
Carbohydrate, by difference
4g
3%
Protein
1g
2%
Vitamin A, RAE
4µg
1%
Vitamin C, total ascorbic acid
1mg
1%
Calcium, Ca
3mg
0%
Folate, total
1µg
0%
Magnesium, Mg
3mg
1%
Phosphorus, P
10mg
1%
Selenium, Se
1µg
2%
Sodium, Na
43mg
3%
Water
32g
1%

Vegetable Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Vegetable Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.