Skip the noodles….add Zuchinni. Duh.
A few years ago, I went through my raw food kick, that lasted about 3 months. Completely raw. Boy, was that hard! I had to become really creative with my food, otherwise, all I would be eating we’re salads and nuts, I stumbled upon a recipe that became a delicious staple in my diet. Zuchinni pasta…. And although I’m no longer a complete “RAW” foodie per-say.. I still really love a lot of the philosophy behind it. I try to eat raw as often as possible. This recipe is not completely raw, but is healthy in every way. Fresh and delicious. Everyone will enjoy this pasta! I made it at home, brought it in to work, and people freaked! Even people who don’t necessarily keep to a healthy lifestyle, were asking for me to bring this to the holiday potluck! Yeayyyyyyyy.

Babes, you cannot believe how easy this recipe is! No cooking involved at all.
The best part is, that is is gluten-free and low-carb and really fun to put together!


Spiralizers are amazing! I’ve used this perfect little device for carrots, beets, sweet potato, zuchinni. I love it. it makes a dish, not only look beautiful, but gives the illusion of a plateful of PASTA! 😉
Since you will be eating this raw, with skin on, I wouldn’t even think of buying anything other than organic.

OK, let’s do this.

Once you have spiralized your zuchinni, place it evenly over paper towels, and sprinkle with salt. What you are doing here, is allowing the salt to extract some of the water from the vegetable, so that it doesn’t become soggy later on. You will actually see the moisture leaving. Place paper towels over as well, and after 5 min, pat zucchini dry.


Place patted dry zucchini in a bowl, add 2 tbsp of pesto.
Toss, make sure it is thoroughly combined, and set aside.
Time to chop. Chop up sundries tomatoes and artichoke hearts.


Coarsely chop walnuts and set aside.



-2 large Zuchinni squash (spiralized)

-1 tsp salt

-2 tbsp pesto ( I buy the 365 brand at whole foods, but you could also make your own)

-4 sundries tomatoes in olive oil

-2-3 marinated small chopped artichoke hearts

-4 large raw walnuts



Place tossed pasta in a really great looking list or plate, and create a little mountain, (this always makes it look great when presenting)


Top with chopped marinated artichoke hearts, chopped sundried tomatoes.


Sprinkle chopped walnuts over the top and around plate. ABSOLUTELY GORGEOUS!


This dish makes a definite statement when it walks in the room, beautiful, colorful, fresh, and healthy. I am sooo happy to share this with you guys, I hope you try it at home, share, and enjoy!

Please, if you make this recipe, send me your pics, or changes you’ve made. I would love to hear your spin on it!