1t salt
Peel the zucchini with a vegetable peeler.
Make long slices lengthwise until you meet the seed bed.
Divide each slice in 2-3 bands with 1/2-1 cm width.
Place the pasta in a large bowl and sprinkle with salt.
Toss well and set the bowl aside for 10 minutes.
Bell Pepper and Basil Sauce
Ingredients 1-2 servings
1 1/2 cups red bell pepper, chopped
2 tablespoons olive oil
1 tablespoon fresh basil, minced (or 1t dried)
1 teaspoon Italian seasoning
1/2 teaspoon garlic, crushed (1/2 clove)
1/4 teaspoon salt
Dash pepper
Optional: fresh oregano & thyme, lemon juice and stevia.
Preparation
Place all the ingredients in a food processor with the S-blade and blend until smooth.
Stop occasionally to scrape down the sides of the bowl with a spatula.
To decorate the plate
Dry the pasta and nicely arrange it in the middle of a plate. Decorate with small paté balls
(using your hands or two teaspoons) around the pasta. Top with tomato sauce and garnish
with some beautiful basil leaves on top.
Serving Suggestions
This beautiful plate tastes delicious served with fresh vegetable juice in delicate glass.
*Stored in a sealed container this Bell Pepper Sauce will keep for 3 days in the fridge.
Link to Almond Paté recipe, to Almond balls.
