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.
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.
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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