January is the time for healthy habits and new favorites like this mostly raw but very filling take on pasta. Here, though, shredded summer squash and cauliflower florets are the base.
2 green summer squash, shredded (I used a julienne peeler)
1/4 head cauliflower, cut into small florets
1 pint cherry tomatoes
1/2 cup red onions
2 garlic cloves, pressed
1/2 cup hemp hearts
1/2 cup nutritional yeast
6-7 torn basil leaves
- Preheat oven to 350 degrees. On a parchment lined baking sheet, spread out the onions and tomatoes and back for 30 minutes until they start to brown.
- Mix together the zoodles, cauliflower, tomatoes, hemp, nutritional yeast, onions, garlic and basil. Serve with your favorite bread.