Friday, October 28, 2011

Zucchini Pasta

As I've mentioned, I have been experimenting with many raw dishes lately. I am going for all raw, with a few tiny exceptions. So 95% raw, I would say. I seriously feel soooo much better eating this way, and my diet was healthy before. In the meantime, I am finding some kitchen tools that are in order to have in my raw kitchen. So the other day I ordered a veggie spiralizer to be able to make raw "pasta" dishes (amongst all the other things it can do). It came in the mail today and, oh my, we had fun playing with that little kitchen tool! Not very expensive and hours of fun. I made the recipe below and it was YUM! Too bad I didn't catch this recipe in time to use my over abundance of zucchini and tomatoes from my garden. And the fresh basil. This will be a GREAT summer dish. But it is still super good now!

I took a picture of it because I know my blog is lacking pictures, but when I post this picture you will know why the lack of pictures. I need to learn some things about taking pictures of food, so bare with me! At least you'll get the idea of what I mean by pasta. Doesn't that spiralized zucchini look just like pasta? And can I mention again that it tasted wonderful?!

Zucchini Pasta

Ingredients:2-3 zucchini (spiral cut)
2 ripe tomatoes
1 cup sun dried tomatoes
½ red pepper
10-15 fresh basil leaves
¾ to 1 teaspoon sea salt
fresh cracked black pepper
½ cup olive oil
Directions: Start by using a vegetable spiralizer to transform the zucchini into gluten free pasta. Drizzle with olive oil and a dash of garlic powder then toss to coat well. Set noodles aside.

Make marinara by putting all ingredients except olive oil in the Vitamix and blend. Once mixture is smooth add olive oil through the top of the blender while the blades are turning. Blend well.

Top spiral cut zucchini with marinara and chopped fresh basil. Serve.

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