Ribbon Zucchini Pasta with Raw Marinara
Ribbon Zucchini Pasta with Raw Marinara
Author: Keri Brooks Health
Recipe type: lunch or dinner
Serves: 3-4]
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
- Garnish:
- 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.
- Marinara
- 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!