Sub out regular noodles, but keep the flavor with this raw zucchini pasta that’s perfect for warm summer nights. Don’t worry if you have leftovers—they make a rad lunch!
- 2 large zucchini
- 4 Tbsp Vega® Antioxidant Omega Oil Blend
- 2 tsp dried basil
- 1 tsp dried oregano
- 2 tsp fresh rosemary
- 2 cloves garlic, diced
- 1 Tbsp shredded fresh basil
- Salt and pepper, to taste
Peel the outer layer of the zucchini. Using a julienne peeler or spiralizer, shred the zucchini.
Combined all of the remaining ingredients in a bowl. If you have time let it marinate for 1-2 hours.
Pour the sauce over the zucchini and gently massage with your hands.