Thursday, May 15, 2008

Zucchini Fettucine with Rocket and Swiss Brown Mushrooms

Zucchini is such a versatile vegetable. Sliced thinly with a mandoline and cut into ribbons it makes a perfect raw version of pasta. Like traditional flour-and-water pasta, its mild taste and porous texture carry the flavor of whatever it is paired with - in this case, a simple dressing of local cold-pressed olive oil and a host of vegetables.

Zucchini Fettucine with Rocket and Swiss Brown Mushrooms
1 large zucchini
himalayan or sea salt

Slice zucchini thinly with a mandoline, then cut slices into ribbons approximately 1cm wide. Sprinkle with salt and let marinate while preparing the other ingredients; during this time the zucchini will soften to a noodle-like texture.

Sauce and Veggies
Large handful of rocket
1 tomato
6 kalamata olives
2 large swiss brown mushrooms
handful of pinenuts
cold-pressed olive oil
fresh lemon juice
dried chili flakes

First toss rocket with zucchini noodles to wilt a bit. Chop tomatoes, pit olives, and thinly slice mushrooms; add to pasta. Drizzle with a generous amount of olive oil, a good squeeze of fresh lemon juice, and a sprinkle of dried chili to taste. Pulse pinenuts in a food processor to achieve a grainy texture, then sprinkle over top of pasta (this produces a texture similar to grated parmesan).

Serves one hungry raw gastronome.

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