It is summer time and a great time of year for raw food in our home. We all love spaghetti but I really have not found a pasta that I find to be healthful. Behold a spiralizer and zucchini!
In the past when I have made raw marinara, the sauce comes out very muddy looking from all the fresh herbs. This sauce came out very orange and was very tasty!
2 large, long and straight zucchini
pinch of salt
- Wash and dry your zucchini. If they are conventional, I would also peel them, but if they are organic, eat the peel! Leave on the ends
- Center your zucchini on the spiralizer. I get best results if I put the blossom end into the cutting end, and the opposite end into the prongs. The straighter your zucchini, the easier it is to spiralize the entire zucchini without having to readjust.
- Take your pile of angel hair zucchini and place in a colander. Toss with a pinch of salt and let sit in the colander. This will help release some of the water so your final product will not be watery.
2 ripe tomatoes
6 sun dried tomatoes, soaked for an hour
1 small onion
2 small sweet peppers (I chose red to help with the color)
1 date (optional)
2 TBLS cold pressed extra virgin olive oil
1 tsp dried basil
1 tsp dried oregano
1/2 tsp sea salt
1/4 tsp black pepper
- Place all of your marinara ingredients and blend until smooth. If you prefer a chunky sauce, then blend in pulses until you get the texture you like.
- Transfer the zucchini to a large pasta bowl, pour the sauce over the top and toss.
This was definitely a kid friendly recipe in our home and my youngest ate an entire bowl, plus ate the 1/4 cup or so of left over sauce as soup.