Raw Zucchini Spaghetti with Lemon and Truffle

I'm at the point, where I've almost totally let go of Summer, no longer in denial and have accepted it's done. This means I'm also letting go of all will power and embracing the baggie clothes vibe. It's no exaggeration when I say I could literally eat pasta every single meal. And I do eat it for a great deal of them. I admit I have a problem, and this here is my solution. I claim no credits for the zoodle or the 'courgetti' as so many insist on dubbing it, but I'm here to remind all my fellow pasta addicts out there, that help is available, and a spiralizer is a good place to start. 

I'm not however, totally in denial that this is an uncanny substitute for pasta. I can't just top it off the way I would with a bowl of actual carb-filled spaghetti. To me, it's more of a salad eaten in a spaghetti motion and that quenches my craving for a meal or two. 

Raw Zucchini Spaghetti

with Lemon and Truffle 

Serves 2

YOU WILL NEED:

4 ZUCCHINIS

ZEST OF 1 LEMON

JUICE OF 2 LEMONS

1 TBSP TRUFFLE OIL

1 TSP OLIVE OIL

SEA SALT

PEPPER

1/4 CUP PARMESAN, GRATED

1/4 CUP PINE NUTS, TOASTED

A SPIRALIZER OR MANDOLIN

Wash and dry the zucchini. 

Spiralize the zucchini with a spiralizer or mandolin. 

Toast your pine nuts in a dry pan on a medium heat until they are slightly golden. Remove from heat quickly as the can go from golden to burnt fast. 

Combine the lemon juice, lemon zest, olive oil, truffle oil, salt and pepper and pour over the zucchini, tossing until it's evenly dressed. 

Top with the parmesan and the toasted pine nuts. 

Enjoy immediately or up to 3 days later.