Veggie Seaweed Pasta

Here is another idea to use the Zucchini Pasta Noodles. This is great as a dish itself or a side dish for even those non vegetarians!!  Be creative if you want and use other veggies too, or even let in sit for a little bit and marinate in the oil before adding to the pasta.

Veggie Seaweed Pasta

1 tsp Wakame dried and put into a bowl with water to plump up

I got this package in Chinatown, but most health food stores carry it as well.  Here it is dried and then once it has soaked for about 5 minutes, so it doesn’t take long.  This is the seaweed that comes in miso soup and has a lot of nutritional value, for instance Vitamins A, B1, B2, B3, B5, C, E, K, folate and soluble/insoluble fibre, and has among the very highest nutrient-to-calorie ratios (from a vegetarian source) of anti-inflammatory Omega-3 Essential Fatty Acid (EPA). The salty taste is not just salt but a balanced, chelated combination of sodium, potassium, calcium, magnesium, phosphorous, iron and trace minerals.

–  1 Tomato chopped

–  1 cup Spinach chopped up

–  2 mushrooms chopped into small pieces

–  1 Green Onion thinly sliced

–  1 Red pepper chopped up into small pieces

–  1/4 cup Parsley finely chopped up

–  1 Garlic clove minced

Put all ingredients in a bowl and add approximately 4 Tbsp of Toasted Sesame Seed Oil and also cold pressed Olive Oil and mix together.

Add in the Zucchini Pasta or put on top and enjoy!!

Please feel free to leave a comment or share with a friend if you like this.

Here’s to your health!!!

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