Zucchini "Fettuccine" with Tomatoes, Basil and Walnuts

So I've been studying up on the benefits of raw food, thanks to some great mentors on Twitter. The health benefits are amazing! I was afraid I would be bored or that it wouldn't be flavorful, but this is just one example that it is neither. I still got to have my "kitchen time" and it was packed with flavor. I adapted this from Food Network's Magazine from September. It's got my brain going a mile a minute thinking of what other pasta dishes I can sub raw zucchini or squash for. This is fun!! Best part is you don't have to know how to cook to make it and you don't have to turn the stove or the oven on, which is nice considering it was 91 today. I hope y'all will have an open mind and give it a try because it's a nice change of pace, and you can eat a whole bowl and not feel guilty or bloated.. #WINNING!!!

Zucchini "Fettuccine" with Tomatoes, Basil and Walnuts
Serves 4

4 large zucchini or yellow summer squash
Kosher salt
5 medium vine-ripe tomatoes
1/4c Extra virgin olive oil
1 small clove garlic, or 1/2 if you want less garlic
1 small jalapeno, seeded and minced
1/4c chopped raw walnuts (or your choice, pine nuts etc.)
1/4c chopped fresh basil + more for topping about 1/2c total
1.5tsp fresh oregano, chopped
Fresh ground pepper

Trim and peel the zucchini. Then using a mandoline(if you have one) or a veggie peeler, make long wide stips. Stop when you get to the seeds. Cut the ribbons into strips the size of fettuccine, about 1/4" wide. Put them in a colander and toss with 3/4tsp of kosher salt. Let sit and drain over the sink or a bowl for 30 minutes, tossing occasionally.

While that is draining, Peel one tomato put that into a blender with the jalapeno, garlic, olive oil, 1/4 tsp salt, and pepper and blend until smooth. Pour the mixture into a bowl.

Core the rest of the tomatoes, cut in half and squeeze out the seeds. Chop the tomatoes and put them in the bowl with the sauce. Add in your basil, oregano, walnuts and season to taste with salt and pepper.

After 30 minutes. Rinse the zucchini and gently squeeze dry in a clean kitchen towel. Separate the noodles a bit by hand and put them in the sauce and combine well. Garnish with the extra basil.

Tip: Try to have your produce at room temperature. If you want it warmer you could put the bowl of pasta in a larger bowl of warm water. Like a water bath, you get the gist.