This week we are featuring a recipe from my friend and colleague, Dr. Susan Blum. This delicious zucchini pasta with green harissa sauce packs a lot of flavor, is vegan and Paleo friendly. Click here for PDF version.
Zucchini “Pasta” with Green Harissa Sauce
For the Green Harissa Sauce:
1 packed cup flat leaf parsley leaves
1⁄2 cup cilantro leaves
1⁄4 cup mint leaves
2 medium cloves garlic
Juice from half a lemon
1 teaspoon ground cumin
1⁄3 cup extra-virgin olive oil
1⁄2 teaspoon sea salt
Freshly ground black pepper
For the Zucchini “Pasta”:
2 tablespoons extra-virgin olive oil
3 scallions, trimmed and thinly sliced
1 cup fresh or defrosted
frozen baby peas
3 cups shaved or “spiralized”
zucchini (If you don’t own a spiralizer, you can use a vegetable peeler and peel long,thin strips of zucchini)
2 cups baby spinach, stems trimmed
Sea salt and black pepper, freshly ground
To make the sauce:
Place all ingredients except the olive oil into a blender and blend until smooth.
While the blender is running, slowly add the oil until incorporated.
Stir in the salt and pepper to taste and set aside.
To make the pasta:
Heat the olive oil in a large skillet over medium heat until shimmering, about 3 minutes.
Add the scallions and peas and sauté for about 3 minutes. (If peas are frozen, add and additional minute.)
Stir in the zucchini and spinach and cook for another 5 minutes.
Add the salt and pepper, to taste.
Add the Green Harissa Sauce and stir well to mix the sauce throughout the vegetables.
Nutritional analysis per serving
calories 220 • fat 20g • sodium 190mg • carbohydrate 9g • protein 5g • fiber 3g • sugar 2g