Arommmmmah!

I made a raw pasta dish with an aroma that I can't wait to smell again.  Just smelling it made me very happy.  And I already have a few ideas to change it up a bit.

Raw Pasta with Porto/Garlic/Lemon Sauce

INGREDIENTS

2 zucchini, peeled

1/3 Cup olive oil

2 garlic cloves, crushed

1 Tbsp. lemon juice

Zest of 1 lemon

1 Tsp. salt

1 Tsp. dried herbs (thyme, basil, or oregano)

4 Cups cut up portobello mushrooms (or use any kind of mushrooms you have on hand - the portobellos add a meaty texture and earthy aroma)

Peel zucchini into long thin strips resembling fettucine directly into a bowl. 

 Cut the portobellos into bite-size pieces.

 

Mix olive oil, garlic, lemon zest, lemon juice, salt, and herbs.  Pour over mushrooms to coat.  Let sit for 30 minutes. 

Add mushroom mixture to zucchini.  You may add toppings such as a chiffonade of basil or chopped parsley.  Next time I'll add spinach to the marinade to see how that comes out.

I loved this.  It's fast, easy and you need no special equipment and smelled so good.  Enjoy!

If you have leftovers, store the mushrooms and zucchini separately.  Put them together the next day.