If you like raw vegetable pastas, one of the greatest inventions ever made are spiral slicers. Interested in cutting out the carbs from pasta without giving up your favorite pasta dish? This recipe is for you.
That doesn’t mean you have to run out and purchase a spiral or spirooli slicer to complete this recipe, however it does make the task quite a bit easier and a lot faster. A simple sharp knife will also do the trick provided your zucchini is hard enough (and you have the patience).
Raw vegetable pastas offer a delicacy in taste and texture without the calories or blood sugar and insulin fluctuations that come from pasta. Moreover, they promote a feeling of being energized rather than lethargic after consumption. You will be thoroughly impressed with the taste of this recipe.
Raw Zucchini Noodles with Marinara Sauce Recipe
Serves 3 to 4
6 to 8 firm zucchini
1 cup sun-dried tomatoes
1 1/2 cups blended tomatoes
2 tablespoons chopped onion
2 cloves garlic, peeled
2 tablespoons extra-virgin olive oil
1/2 cup fresh lemon juice
Sea salt, to taste
1. Use a vegetable spiral or spirooli slicer to make thin, long noodles out of zucchini. If you don’t have a spiral slicer, use a sharp knife to quarter zucchini length-wise, and cut the thinnest strips possible.
If possible, make zucchini noodles about six hours before serving, and let noodles sit in a bowl, uncovered, at room temperature – this improves the texture of the noodles.
2. Use a good blender to combine all of the other ingredients, and blend until desired consistency is reached.
3. When noodles are ready, combine pasta sauce with noodles, give the noodles and sauce a good toss, and serve. This zucchini noodle pasta dish goes really well with a side of avocado.
Natasha Longo has a master’s degree in nutrition and is a certified fitness and nutritional counselor. She has consulted on public health policy and procurement in Canada, Australia, Spain, Ireland, England and Germany.