Sakara Life 10-Day Reset Zucchini Linguini with Walnut Oil Vinaigrette
Servings Prep Time
1serving 40minutes
Servings Prep Time
1serving 40minutes
For the vinaigrette:
  • 1Tbsp. lemon juice
  • 1/2 Tbsp. shallotfinely minced
  • 1/2tsp. Dijon mustard
  • 1/2Tbsp. capers
  • 1/4tsp. raw honey
  • 1/8c. walnut oilor sub olive oil
  • 1/8tsp. Himalayan salt
For the linguini:
  • 1 zucchinispiralized
  • 1tsp. olive oil
  • 1 garlic cloveminced
  • 1/8c. red onionchopped
  • 3Tbsp. water
  • 1/3c. red bell pepperchopped
  • 1/3c. kalede-stemmed and chopped
  • 2 sun-dried tomatoessliced (optional)
  • 3 shiitake mushroomssliced (optional)
  • Pink Himalayan saltto taste
  • Freshly ground black pepperto taste
  • 1-2 basil leavestorn
  • 1tsp. hemp seeds
  1. 1. Combine all ingredients for vinaigrette in small bowl. Mix well and set aside.
  2. 2. Spiralize the zucchini. If you don’t have a spiralizer, use a mandoline or veggie peeler to cut into sheets. Note: I buy pre-spiralized zucchini to save time.
  3. 3. Add olive oil to a pan over medium heat and sautee garlic and onion for about 2 minutes
  4. 4. Add water, bell pepper and kale (mushrooms and sun-dried tomatoes if using). Cover and cook until soft, about 5 minutes.
  5. Add zucchini and prepared vinaigrette and stir. Cook for 2 minutes or until zucchini is “al dente.” Salt and pepper to taste.
  6. Plate in a large bowl and garnish with the basil and hemp seeds.
Recipe Notes

Sakara Life 10-Day Reset Zucchini Linguini