Wednesday, January 13, 2010

Zucchini Pasta with Raw Marinara Sauce

Today's two main meals so far have been raw. For breakfast I had the raw apple breakfast, and for lunch, this tasty take on pasta and sauce.

Zucchini Pasta and Raw Marinara Sauce

  • 1 tomato
  • ½ cup sun-dried tomatoes
  • near-boiling water
  • 1/2 yellow bell pepper, chopped
  • 1 heaping tablespoon jarred sun-dried tomato and minced garlic or 1 clove of fresh garlic, minced
  • 2 tablespoons extra-virgin olive oil
  • 1 ½ teaspoons dried basil
  • 1 teaspoon dried oregano
  • ½ teaspoon crushed red pepper flakes
  • ½ teaspoon sea salt (or to taste)
  • Dash black pepper (optional)
  • 2 medium zucchini
  1. Place the sun-dried tomatoes in a bowl and pour enough hot water over them to cover them and then cover the bowl with plastic wrap and let sit for 15 minutes. Drain.
  2. Place the fresh tomato, sun-dried tomatoes, bell pepper, and garlic in a food processor and process until smooth.
  3. Add the olive oil and spices and continue to process, stopping occasionally to scrape down the sides of the bowl with a rubber spatula.
  4. With a mandoline or a spiral-slicer, cut the zucchini into thin ribbons.
  5. Toss the zucchini with a bit of salt and pepper and ladle some sauce over it.

Makes 2 servings.


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