Looking for a healthy alternative to your eveyday meal? Here is a practically unnoticable and truly very tasty way of including more raw vegetables in your diet. For this pasta recipe, we keep the zucchini raw and replace the fatty sauces by using green basilicum pesto.
Recipe for 2
100g wholegrain pasta
1 zucchini, quartered and cut in thin slices
150g brown buttom mushrooms, sliced into about 1cm slices
6 tablespoons of pesto (or less or more according to your liking)
Boil about a liter of water and cook the pasta in it for about 6 minutes. Then add the mushrooms to the boiling water and boil all together for another 5 minutes (or until pasta is soft enough for your taste). Drain of water and place in a bowl. Add the zucchini slices as well as the pesto. Mix through. Serve with a couple of delicious gherkins, yum!