Radical Cooking - No Cook, Gazpacho Pasta Sauce

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

Love gazpacho?
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.

Keep cool and get out of the kitchen fast with lots of good taste and good health to put on the table.

Fettuccine with Gazpacho Sauce
My Italian mother-in-law
would think a no cook
pasta sauce is pretty radical

Serves 4 to 6 as a main course
            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)
Dash pepper

Cook fettuccine according to package directions.  Drain.  Rinse.  Drain again.  Toss with olive oil.  Keep warm.

While fettuccine is cooking, prepare sauce by stirring remaining ingredients together.

Top cooked fettuccine with sauce for serving.


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