Wednesday, August 4, 2010

Raw Summer Vegetable “Pasta”

Let’s get one thing out in the open.  Go ahead, hate me if you want, but I am not a fan of summer.  I grew up in Kentucky, and now live Tennesse, so the heat & humidity are really something I should be used to.  I just hate the heat, and I hate sweating.  Bleh.  Before it was even June, or even technically summer, I had already pronounced that I was ready for fall.  But… Summer does have a couple redeeming qualities.  One is, I LOVE it when most of the students are gone for summer.  I live on the edge of Vanderbilt University, and I love love love my emptier streets & restaurants!  Second, I do enjoy cruising around the lake on my dad’s pontoon boat, and swimming in the lake.  And third, I really enjoy all the seasonal produce.  Watermelon, fresh corn on the cob, squash, zucchini, tomatoes, eggplant….  YUM!

If you’re looking for a way to take advantage of summer’s bounty, look no further.  This recipe was so incredibly simple, I must admit, I was a little dubious of it’s outcome upon reading.  The reason I decided to go ahead and make it, was I already had every single ingredient on hand, thanks to my CSA and a few other staples.  I’ll admit, I was wary of the raw vegetables.  I just wasn’t sure if the texture and flavor would be as appetizing as say, roasting.  Roasting vegetables is pretty much my go-to for a lot of my CSA veggies, but a recipe that doesn’t require an oven is a great change of pace.  So, when I saw this in a Whole Foods email newsletter, I bookmarked it.

Slicing the squash & zucchini into ribbons makes for a beautiful presentation, and is what gives this dish it’s faux “pasta” name.  I love a colorful dish, so it’s no surprise I was drawn to this.  I believe we eat with our eyes first, and with all our senses.  The aroma of fresh basil is so refreshing.  We ate dinner downstairs with our neighbors, and everyone (EVEN THE BOY!) raved over this dish.  With the simplicity of extra virgin olive oil, salt, pepper, and fresh basil, oregano, it all combines to create an incredibly flavorful dish.  Honestly, the summer’s heat is worth it with a dish like this!


Raw Summer Vegetable "Pasta"

from Whole Foods
serves 6


2 zucchini squash, shaved thinly lengthwise with a vegetable peeler
2 yellow summer squash, shaved thinly lengthwise with a vegetable peeler
Sea salt and pepper to taste
1 tablespoon extra virgin olive oil
1 cup cherry or grape tomatoes, halved
5 oil-packed sundried 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


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

Per serving (about 6oz/169g-wt.): 60 calories (25 from fat), 3g total fat, 0g saturated fat, 0mg cholesterol, 210mg sodium, 7g total carbohydrate (2g dietary fiber, 3g sugar), 2g protein

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23 Responses to “Raw Summer Vegetable “Pasta””

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