Zucchini Pasta Marinara

By • June 30, 2011 • 6 Comments



Author Notes: Inspired by dymnyno's recipe for summer squash pasta and tweaked from various raw recipes for tomato sauce. Nothing terribly new under the sun, but pretty darn good. wssmom

Serves 2

  • 2 zucchini, sliced into pasta-like ribbons using a mandolin or other implement
  • 2 really ripe tomatoes, chunked
  • 1/2 red pepper, chunked
  • 5 sun-dried tomatoes (not in oil) soaked in warm water
  • 2 tablespoons olive oil
  • handful fresh basil leaves, torn
  • small handful fresh oregano leaves, torn
  • a little salt
  • basil chiffonade, for garnish
  1. In a food processor (not a blender or you'll wind up with pink foam) process together the tomatoes, pepper, sun-dried tomatoes, olive oil, basil and oregano until nice and chunky
  2. Stir into the zucchini ribbons, taste and add salt as needed.
  3. Garnish with basil as desired

Comments (6) Questions (0)

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Me

about 3 years ago wssmom

I hope you do -- the sun-dried tomatoes and the dates really make it special!

3-bizcard

about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Delicious, great idea!

Me

about 3 years ago wssmom

You can even serve it warmed to 118 degrees if you want to cleave to the concept of raw food ...

3-bizcard

about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Its a wonderful idea and would be a fantastic dish for people on low carb diet, one thing you miss is pasta this is a wonderful alternative. Love it!

Dscn2212

about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Can practically taste it!

Me

about 3 years ago wssmom

Whoops, that last comment was @you, boulangere!