Cooking outside the take out box
Better, faster, fresher, cheaper and healthier......
Beat the Heat with No Cook Pasta Sauce
From the Kitchens of Cheesecake Farms
You'll love this thick version as a pasta sauce.
And, since it's not cooked, it's loaded with plenty of enzymes to keep you extra healthy.
Add a crisp green salad and some crusty bread to make it a meal.
Serve it as a side for grilled chicken, steak or seafood.
Fettuccine with Gazpacho Sauce
|My Italian mother-in-law|
would think a no cook
pasta sauce is pretty radical
6 to 8 as a side
6 oz. fettuccine (regular or whole wheat)
1 tablespoon olive oil
1 (14-16 oz.) can tomato puree (about 2 cups)
1 yellow squash or zucchini (3-4 inch long), shredded (about 1 1/2 cups)
1 small Vidalia onion, finely chopped (about 1/2 cup)
1 carrot (6-8 inches long X 1 inch in diameter), shredded (about 1 cup)
1 (3-4 oz.) can pitted, sliced black olives, drained
2 cloves garlic (finely minced or 1 teaspoon chopped garlic from a jar)
1 shallot, finely minced (about 2 tablespoons)
2 tablespoons fresh parsley leaves (no stems - dried parsley not recommended)
Juice of 1 lime (about 2 tablespoons)
Salt to taste (we like 1/2 teaspoon)
While fettuccine is cooking, prepare sauce by stirring remaining ingredients together.
Top cooked fettuccine with sauce for serving.