Pasta Delight

This elegant dish tastes and looks gorgeous!

Ingredients                            Yield, 2 portions

2 medium zucchini, 500g             

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.


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.

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