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Zucchini Noodles with Marinaria Sauce

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I prepared this dish for a (un)cooking class that I taught  last week.  You will have to forgive me for the photos.    Because this was for a class, I made 60 sample servings and failed to make the grand-poobah dish for the photo shoot.   My whole approach with this dish was to present a low glycemic recipe and not only did I accomplish that, it tasted wonderful to boot!  I had oodles of fun making all the zucchini noodles.  If you don’t have a spiralizer in your kitchen, I highly recommend the investment.  Not only do they make wonderful veggie noodles, they are a great way to get your kids to interact with you in the kitchen.  To see their sweet little eyes brighten as they watch noodles form is just priceless.   They will be so excited they might even like eating their veggies too!

Recipe adapted from: Practically Raw

Ingredients: yields 2 cups =  4 servings (1/4 cup)

  • 1 cup sun-dried tomatoes (soak if hard for 20 minutes)
  • 2 medium ripe tomatoes (seeded and rough chopped)
  • 1 Tbsp raw agave nectar
  • 1 small garlic clove
  • 2 Tbsp nutritional yeast
  • 1 Tbsp cold-pressed olive oil
  • 2 tsp dried oregano
  • 1 tsp balsamic vinegar
  • 1/2 tsp sea salt
  • 3/4 cup water
  • 4 medium zucchini (spiralized)

Preparation:

  1. Create zucchini noodles and set aside.
  2. Combine all the other ingredients in a high-speed blender and blend until well combined.  Sauce should be thick.
  3. Tip: you can substitute raw apple cider vinegar for balsamic vinegar for if you want to retain an all raw dish.

 

Nutritional Value: (per 1/4 cup serving)

  • Calories: 116
  • Fat: 8g
  • Carbs: 11g
  • Fiber: 4g
  • Sugar: 1g
  • Protein: 4
  • GI: 3 (1-100)

Be sure to serve it with Parme’nut’san Cheese!

Equipment Needed:

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4 thoughts on “Spaghetti-over-Zucchini-Noodles

  1. Lesley says:

    You inspired me to get the spiralizer. I ordered this same one you recommended from Amazon and got it yesterday. Can’t wait to use it. It will make it easier to make some flowers for the edible veggie bouquet (e-book I ordered from you). I made one and gave it to my partner (a chef)for a catering job. They used it as the centerpiece and loved it. I love the idea of more veggies and less gluten so I intend to make lots of zucchini pasta.
    Thanks again and keep up the wonderfully creative ideas you have.
    Lesley

    • amie-sue says:

      Oh that is just awesome Lesley! I have to make a veggie bouquet next month. They are so much fun. :)

  2. JoEll says:

    This is great. I also was inspired to get a spiralizer — ordered one you recommended. Loved using it, love the zucchini pasta (I don’t normally like zucchini). My two year old was fascinated watching it, then loved cranking out some as well (extra reminders and supervision not to touch any of the sharp blades.). Improvised on the sauce for lack of some ingredients, and it still came out great. Wondering – do you need to salt the pasta if u are using the dehydrator? Thank you for the easy and yummy raw dish!

    • amie-sue says:

      Hello JoEll,

      That is wonderful. I LOVE that spiralizer too. I am thrilled that you have your little one involved and keep his/her fingers guarded from the sharp parts. :) I always salt the noodles, dehydrating or not. I then rinse them afterwards… it just speeds up the process. You can skip the salt though if you are watching your salt in take and it is a concern for you. Have a wonderful day, amie sue

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