Raw Low Carb Late-Summer Pasta

Are you looking for something, anything to do with those zucchinis in the garden that turn into baseball bats?

And how about the bushels of tomatoes and basil?

Even if you don't have a garden, you will want to go out and buy the ingredients for this recipe, or take the edge off a friend’s overflowing garden by inviting yourself over to harvest!

My student, Therese, brought me one of those mega zucchinis to Tigress practice and I have to admit, I saw the size and all I could think of was loaves and loaves of zucchini bread taking over my kitchen.

Until I remembered my Spiral Slicer that was gathering dust in the kitchen. And then the wild Italian in me began to come alive...

Equipment Needed: Spiral Slicer Garnishing Machine - by Joyce Chen  (run, don’t walk to go order one of these online – best gadget ever!). Some food processors may also have an attachment that can make zucchini into spaghetti.

Ingredienti (best if organic):

2-3 cups of spiralized raw zucchini 1/2 small avocado, diced Organic extra virgin olive oil Phlavor salt spray (my favorite new salt water seasoning available at, Real Salt or sea salt to taste 5 yellow and/or red cherry tomatoes, sliced Handful pine nuts 3 leaves of fresh basil from garden Squeeze of Lemon juice

Cut 1/4th of a mega zucchini or a whole normal sized zucchini and process in the Spiral Slicer until you have about 2-3 cups of “pasta” and place in a bowl.

Add the avocado, cherry tomatoes and pine nuts to the zucchini.

Use a scissor to cut up the basil into the pasta, drizzle a good amount of olive oil over the mixture and squeeze on a small amount of lemon juice to taste. 

Spray 6 or 7 times with Phlavor or use sea salt, preferably “Real Salt” to taste.

Serves one.

Toss well, and enjoy!