Alkaline Diet Recipe #17 – Creamy Zucchini Pasta

by Ross Bridgeford

alkaline zucchini recipeThis is officially the newest, freshest alkaline diet recipe in the world. My girlfriend and I (well, mostly her) made it last night for our friends Mark and Nat and everyone agreed it was flippin’ delicious. They couldn’t believe it didn’t have cream or cheese in it!

What started out with the intention of being a reasonably healthy meal (we try not to force health on our friends!), ended up being a fully alkaline, raw pasta dish (apart from the pasta!) that left everyone feeling full and happy!

So here’s how it goes:

Creamy Zucchini Pasta

Serves 4

Ingredients:

1 Zucchini (courgette)
1 Bag of Rocket (arugula)
1/2 Red Onion
1 Bunch Asparagus
12 Basil Leaves
4 Tomatoes
2 Cloves Garlic
4 Serves of Spelt or Vegetable Pasta
Olive Oil
Optional Udo’s for the Sauce

Directions:

Start by getting the pasta boiling, once it is ready, remove from the heat and drain to ensure it doesn’t go sticky or soggy. Drizzle it with olive oil if it looks like it might stick together and form one giant pasta shape.

While this is bubbling away, finely dice the red onion and chop the tomato into chunks. Put these to one side with a few handfuls of rocket.

Now it is time to prepare the sauce – so put 1 chopped up zucchini/courgette, the remaining rocket, the basil and the garlic into a blender with a good drizzle of olive or Udo’s oil and blend until it becomes a thick, light green sauce. Salt and pepper to taste.

Now, stir the sauce in with the pasta (lightly warm if you like, but don’t cook!), put into bowls, top with the tomato, red onion and rocket and voila.

A totally raw, alkaline, filling pasta! Brilliant!

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Alkaline Diet Recipe #17 - Creamy Zucchini Pasta by

About Ross Bridgeford

Ross Bridgeford is known as THE Alkaline Diet Expert...especially when it comes to implementation and making the alkaline diet REAL in your life. He has been living, learning, teaching, coaching and loving the alkaline lifestyle since 2004 and has written over 650 articles, alkaline recipes, videos and guides on how to live alkaline and stay alkaline for life.

{ 7 comments… read them below or add one }

Teresa Chapman April 27, 2010 at 6:54 pm

I believe “Rocket” as referred to in the recipe above is a type of Arugula. We Americans just call it Arugula. Has a great flavor for pasta dishes. Deep flavor liken to Basil. Earthy rather. I love the recipes on Ross’s site, they are always with a picture to inspire the hunger in all of us! Mmmm!

Reply

Ronnie Porter May 13, 2009 at 3:37 am

Makes a fantastic meal for winter. I made the “pasta” from julienne zuchinni after reading the previous comment (thanks.. loved it) I thinly sliced and lightly stir fried the zuchinni enough to soften and warm it through.
I made the cream sauce more like pesto by adding 1/4 cup pine nuts (raw) and shredded coconut instead of parmesan cheese that you usually get in pesto.
We loved it… thanks for the recipe.
PS couldn’t figure out what to do with the asparagus either so slightly steamed it and tossed it through!

Ronnie

Reply

jocelyn May 12, 2009 at 6:11 pm

emmm, yes, where does the asparagus fit in? I am making this tonight, so i shall decide on the spot whether to blend it up or put it on top……

Reply

Ross May 13, 2009 at 2:39 am

Hi guys

Sorry! The asparagus should be chopped into 2cm bits and then lightly steamed and thrown on top!

Cheers – let me know how you get on with it!
Ross

Reply

sandy March 20, 2009 at 9:22 pm

This sounds great – to go completely raw and alkaline, try using zucchini noodles – there’s a great gadget sold in kitchen stores called a spirooli – I use it all the time to convert my zucchini into lovely long strands of vege noodles, which I eat raw – they’re great with a good sauce!!

Reply

Denise March 6, 2009 at 6:28 pm

What is Rocket and Udo’s??? Do I get this at the health food store?
I am really trying to change my eating program due to health issues that I feel I can remedy with this lifestyle. Thanks

Reply

wendy March 6, 2009 at 8:00 am

Hi, this sounds like an interesting recipe – just wondering where the asparagus fits in?? Wendy

Reply

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