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Raw-ing Veggie Pasta


Eating foods raw preserves many of their nutrients, so this meal has that for an

added bonus, aside from being delicious.


Serves 4 hungry persons.


Ingredients


1 small yellow squash, diced

1 small zucchini, diced

1⁄4 cup extra-virgin olive oil

3 ripe roma plum tomatoes, seeded and chopped

1 cup shredded broccoli (available at groceries as “broccoli slaw”)

3 scallions, sliced

1 clove garlic, finely chopped

1⁄4 cup chopped fresh basil

Salt and pepper to taste

500g penne pasta

1⁄2 cup shredded mozzarella or provolone cheese 1⁄4 cup shredded Parmigiano

Reggiano or other top quality Parmesan.


Directions


1. In a large bowl, combine the yellow squash, zucchini, olive oil, tomatoes,

broccoli, scallions, garlic, basil, salt, and pepper. Allow to stand while you

prepare the pasta.

2. Cook the pasta according to the package directions. Immediately after

draining, toss with the cheese until it melts, then toss with the vegetable

mixture. Serve warm.


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