Continuing on with my raw food kick, I’ve been intrigued with the concept of using vegetables as “pasta” in recipes. Therefore I decided to make a “spaghetti” type dish using zucchini and carrots for noodles…how nutritious is that!?! A little bit of this and a little bit of that….and voila! Hubby (AKA taste tester extraordinaire) gave it two thumbs up and said it was “restaurant quality”. Doesn’t it look pretty? I assure you it tastes just as good. 😉
1 large carrot
1 medium sized zucchini
1/3 cup cherry tomatoes, diced or halved
Sauce: (feel free to ad lib based on your ingredient availability!)
2 tbsp tomato paste
2 tbsp sundried tomato packed in oil
1/4 cup cherry tomatoes
1/2 tsp honey
2 tbsp chopped fresh basil
Dash of salt and pepper
1. Blend sauce ingredients together in food processor until it reaches your desired consistency (chunky or smooth). Add a little water if it’s too thick.
2. Using a vegetable peeler, make long ribbons with the zucchini and carrots for the “noodles”. Using a sharp knife cut ribbons length-wise into spaghetti sized shapes (or leave them wider it you want!).
3. Mix together in a bowl and serve immediately! Garnish with some fresh basil and black pepper as desired!