Ribbon Zucchini Pasta with Raw Marinara
Author: Keri Brooks Health
Ribbon Zucchini Pasta with Raw Marinara
Ingredients
  • Pasta:
  • 6 zucchini
  • Sea salt
  • Marinara:
  • 3 cups seeded and chopped Roma tomatoes
  • ½ cup sun dried tomatoes, soaked and drained well
  • 2 tbsp. onion, finely minced
  • 1 clove garlic, crushed
  • 1-2 soft dates, pitted, torn in half
  • 2 tbsp. fresh basil leaves, minced
  • 1 tbsp. fresh oregano, minced
  • ½ tsp. sea salt
  • Pinch ground black pepper
  • Pinch of cayenne
Instructions
  1. Garnish:
  2. Toasted chopped pine nuts. Make thin flat noodles using a vegetable peeler. Rotate zucchini and peel each side just down to seeds. Or, use a spiralizer to make more spaghetti-like noodles. Collect noodles on a plate. Spread out a bit and sprinkle with sea salt. Noodles will “sweat”. Make sauce and return to pasta. Squeeze gently with paper towel to remove moisture.
  3. Marinara
  4. Place chopped tomatoes in colander over a bowl. When drained, put in food processor and pulse to chop until still slightly chunky. Add sun dried tomatoes and rest of ingredients. Pulse to mix until saucy. Serve over a bed of zucchini and top with pine nuts! Delicious!
Recipe by Keri Brooks Health at https://keribrookshealth.com/ribbon-zucchini-pasta-with-raw-marinara/