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Vegan Gluten-Free Grain-Free Zucchini Linguine
Source: Seastar Restaurant Chef John Howie, Better Vegan  Category: Vegan Entrees & Sides
Prep Time: 15 min  Cook time: 10 min  Total Time: 25 min  Serves 4
Contains nightshades
About this recipe
One of my dear friends was kind enough to share this recipe with me and I love it. It has all the taste and flavor of the classic Italian dish, but none of the gluten and other unhealthy stuff. Besides, it is really quick and easy to prepare. I only had to make very minor changes to this recipe by substituting the oil and discarding the peels and seeds of the zucchini. Peels and seeds contain a lot of lectins, which can cause inflammation in our body. Additionally, the seeds have too much water in them, which results in the somewhat watery sauce and soggy noodles. Using just zucchini flesh for noodles keeps the right consistency of sauce and firmer noodles. 
Ingredients:

2 lbs. (4 cups) zucchini linguine (see notes)

2-3 Tbsp. coconut or avocado oil (I use Kirkland Signature Cold Pressed Unrefined Organic Virgin Coconut Oil and La Tourangelle Avocado Oil)

3 Tbsp. shallots, minced very fine

2 Tbsp. garlic, shaved into thin slices

1/2 tsp. crushed red chili flakes

2 cups Roma tomatoes, diced

3 Tbsp. vegetable stock

1 cup artichoke hearts, sliced into 1/4" wedges

1/2 cup Kalamata olives, pitted and quartered

1 Tbsp. pink Himalayan salt or to taste (I use Sherpa Pink Gourmet Himalayan Salt, 5 lbs Fine Grain)

black pepper to taste

6 Tbsp. fresh basil, julienne 1/16"

4 Tbsp. pine nuts, lightly toasted (I use I'm a Nut Raw Pine Nuts 1 LB (Whole and Natural))

Instructions:
1. Prepare the ingredients.

 

2. Heat oil over medium heat, add shallots, shaved garlic and crushed chilies.

 

3. Saute for 2-3 minutes with light browning.

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4. Add Roma tomatoes, salt, and vegetable stock, cook until tomatoes are tender and the sauce thickens a bit.

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5. Add artichokes and olives and warm through. Add zucchini and cook until warmed through, but do not overcook.

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6. Remove from heat and toss in basil. Mound the linguine high evenly in pasta bowls, drizzle with extra sauce and sprinkle with pine nuts.

Notes:
To make zucchini linguine, first peel the zucchini. Using a mandolin slicer or a sharp kitchen knife, slice thin strips of zucchini flesh about 1/4" thick from one side until you get to the seeds. Once you see the seeds, turn zucchini on the other side and slice the flesh until you get to seeds. Repeat with two remaining sides. After slicing off all the flesh you should have the seed core left, which you can discard. Cut the zucchini strips alongside into 1/4" wide noodles.  
Equipment needed:
Mandoline slicer (optional) (I use Swissmar Borner V-1001 V-Slicer Plus Mandoline 5 Piece Set)
Serving suggestion:
Best served on its own.
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