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.
Incoming search terms:
- zucchetti recipe (39)
- raw food tomato sauce (15)