Raw Spaghetti and Marinara

We discovered raw food a few years ago. This raw spaghetti and marinara is surprisingly filling and full of fresh flavors. I love this for spring since it is fresh and light; perfect as the nights start staying lighter longer and getting warmer. It’s also really healthy and low calorie, perfect to start getting ready for summer swimsuit season.

If you’ve never tried raw food, you really shouldn’t be afraid of it. This dish is a great one to start with.  It is simple and flavorful. 

If you don’t have a spiral slicer to make the “noodles”, use a mandolin or try and use a grater and attempt to make passes long. It is not quite the same, but it is an option. 

Raw Spaghetti and Marinara-5

Raw Spaghetti and Marinara

Ingredients:

1 large zucchini, spiral sliced into noodles
3 large roma tomatoes
1 to 3 cloves of garlic
5-6 sun dried tomatoes (Do Not Soak! These need to be dry to thicken the sauce)
6 leaves of fresh basil, chopped well
1 teaspoon of salt
1 tablespoon olive oil

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Directions:

Cut zucchini into noodles.

Chop roma tomatoes and garlic. Add everything to a blender except sun dried tomatoes and basil. Blend until smooth.

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Chop up sun dried tomatoes. (This is much easier if you cut them up with scissors into little bits). Add sun dried tomatoes to blended tomatoes and blend briefly. Stir in basil.

Divide zucchini into 2 bowls and pour equal amounts of sauce over each. Enjoy immediately.

If you don’t use the sauce immediately, store in a glass jar and refrigerate. Keeps well for up to 3 days.

Raw Spaghetti and Marinara
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Ingredients
  1. 1 large zucchini, spiral sliced into noodles
  2. 3 large roma tomatoes
  3. 1 to 3 cloves of garlic
  4. 5-6 sun dried tomatoes (Do Not Soak! These need to be dry to thicken the sauce)
  5. 6 leaves of fresh basil, chopped well
  6. 1 teaspoon of salt
  7. 1 tablespoon olive oil
Instructions
  1. Cut zucchini into noodles.
  2. Chop roma tomatoes and garlic. Add everything to a blender except sun dried tomatoes and basil. Blend until smooth.
  3. Chop up sun dried tomatoes. (This is much easier if you cut them up with scissors into little bits). Add sun dried tomatoes to blended tomatoes and blend briefly. Stir in basil.
  4. Divide zucchini into 2 bowls and pour equal amounts of sauce over each. Enjoy immediately.
  5. If you don't use the sauce immediately, store in a glass jar and refrigerate. Keeps well for up to 3 days.
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