Ingredients
- 2 medium zucchini or yellow summer squash
- 2 medium zucchini or yellow summer squash
- 1/2 pint cherry or grape tomatoes
- 1/2 cup black kalamata olives
- 1/2 cup sundried tomatoes, chopped
- 1/4 cup savi seeds
- 1 teaspoon kelp granules
- 2 medium zucchini or yellow summer squash
- 1/2 pint cherry or grape tomatoes
- 1/2 cup black kalamata olives
- 1/2 cup sundried tomatoes, chopped
- 1/4 cup savi seeds
- 1 teaspoon kelp granules
- 1/2 cup savi seeds (plain/sea salt)
- 2 tablespoon hemp seeds
- 2 cup fresh basil
- 3 clove garlic
- 1/2 cup extra virgin olive oil
- 1 teaspoon sea salt
Preparation
Baking Directions:
This pasta dish looks like pasta and satisfies your pasta craving, but without all the refined carbs! That's because it's not really pasta — it's zucchini.
A kitchen-gadget spirooli slicer transforms your regular summer squash into zucchini noodles! To prepare the noodles: Add zucchini to spirooli and turn until noodles are formed.
Add noodles to a bowl, add sunflower sprouts and toss with pesto (recipe below).
Then top with the following: cherry tomatoes, sundried tomatoes, olives, Savi seeds and kelp granules.
To make the pesto:Add all ingredients to food processor and process until well combined.
Add 2 tablespoons of pesto to 1 cup of zucchini linguini and mix until well combined.
Top with fresh cherry tomatoes, Kalamata olives and sundried tomatoes.
