Zucchetti Marinara
Serves 2
TOOLS YOU NEED
- A spiral slicer or a potato peeler or a julienne peeler
- A food processor, blender or hand mixer
INGREDIENTS MARINARA SAUCE
- 1 to 2 TBSP of olive oil
- A tablespoon of lemon juice
- 1/2 C sun dried tomatoes (pre- soaked for twenty minutes to one hour)
- 1 1/2 C of cherry tomatoes
- 1 chive in big pieces
- A lot of fresh basil
- A branch of fresh rosemary (stripped off)
- Fresh thyme
- 1 tsp of sea salt
- 1 red bell pepper in big pieces
- 1 date
- 1 clove of garlic
INGREDIENTS VEGGIE PASTA
- 1 medium zucchini per person
THE MAKING OF… VEGGIE PASTA
LINGUINI
- Any long vegetable will do to make spaghetti with a potato peeler
- Take a zucchini, peel it (optional) and then start slicing long ribbons
- Put a bunch of ribbons on a plate, than put the sauce on top
- Finish with basil
ANGEL HAIR
- Take a zucchini, slice it up in a few straight pieces (3 to 4)
- Put one piece in the middle of your spiral slicer
- Turn the handle while gently pushing a bit until you reach the end of the zucchini
- Do this for all the zucchini
- This is your long pasta angel hair
- Place some pasta on a plate, flatter some sauce on top and finish with basil
Notes
- You can also use eggplant, daikon, cucumber, carrots or make a mix
- To get a cooked look in winter, place the angel hair in a bowl, pour the sauce on top right before serving and mix well until coated
- Never mix the sauce with the zucchini up front: it will release the water content from the zucchinis and create a watery sauce
- If you store leftovers, store them separately in the fridge: they will stay well for 4 to 5 days.
- This is an easy ‘to take’ recipe, but always take the sauce separated from the spaghetti or it will turn very watery and lose its sweet taste and texture.
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