Elements:1 large zucchini (1 per person), grape, cherry or small heirloom tomato plants, cut in half, jalapeno, very finely sliced and seed products removed (optional), arugula, pea shoots (optional), zest of 1 meyer lemon or regular lemon.
• 1 medium avocado
• 1 cucumber, peeled and sliced thick
• a couple of large leaves of tulsi (optional)
• 1 meyer lemon or regular lemon, juice of
• 2 garlic clove cloves
• 1/4 teaspoon whitened pepper or pepper to taste
• salt to taste
Ready your zucchini noodles julienne style or spiralized. Or alternately, prepare your pasta of preference, 8 oz ..
For that puree, place all elements right into a mixer/blender and process until creamy. Taste for flavor adding anything extra you may like.
Toss zucchini pasta with avocado-cucumber puree and a number of arugula. Serve with tomato plants, peas shoots, jalapenos, lemon zest, lemon wedges and fresh cracked pepper.Note: For this article"vegan pasta courgette (1)" terms has been used.