This Zucchini Tagliatelle recipe resembles tagliatelle pasta, but with less calories! Slice your zucchini into long thin slices and add onions, mint leaves, lemon juice, and pistachios for extra flavor!
6 small or medium zucchini, trimmed 2 large cucumber, seeded and diced 1 cup finely chopped Vidalia onion 1 ½ cups loosely packed fresh mint leaves, coarsely chopped 2 tsp. finely grated lemon peel 4 Tbsp. fresh lemon juice 2 Tbsp pistachio oil
Using a mandoline or V-slicer, thinly slice each zucchini lengthwise, discarding first strip. Slice up to seeded core. Place slices in a medium bowl. Cut cucumber, onion, ½ of the mint, and lemon peel and add to the bowl. Whisk together lemon juice and pistachio oil in a small bowl, then pour over zucchini mixture. Toss to coat. Season with salt and pepper. Cover zucchini mixture and refrigerate for 1-3 hours. When ready to serve, sprinkle remaining mint over the salad, and toss to coat.
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