Saturday, January 3, 2009

Zucchini Fettuccine Alfredo

Serves 4-6

Alfredo Sauce
1 cup macadamia nuts
1 cup pine nuts
4-6 cloves garlic, or to taste
sea salt and ground pepper, to taste
4-5 sprigs fresh oregano
4-5 sprigs fresh thyme
½ cup chopped fresh parsley
juice of 1 lemon (about 2 tbsp)
1 tbsp jalapeno pepper (or to taste)
1 cup olive oil, separated
¼ cup water

Puree all ingredients with ½ cup olive oil in food processor until smooth, drizzling additional olive oil and water until creamy, and scraping sides of processor as needed. Puree until no chunks of nuts are visible, and the consistency resembles a thick soup. To create a second green sauce, set aside half of the white alfredo sauce and add basil, arugula, or spinach to the sauce remaining in the food processor and blend.

Zucchini Pasta
6 medium-sized green zucchini, peeled
½ tsp sea salt
olive oil

Using vegetable peeler, make thin lengthwise noodles from zucchinis. Sprinkle with sea salt, and drizzle with olive oil. Toss; let stand for 2-5 minutes. To serve, toss alfredo sauce with zucchini pasta and serve immediately, garnished with any of the following:

Pine nuts
Quartered cherry tomatoes
Eggplant, finely diced and marinated in raw soy sauce for 1 - 24 hours
Mushrooms, finely sliced and marinated in raw soy sauce for 1 - 24 hours
Shredded carrots
Green beans, trimmed and sliced in half crosswise

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