ZUCCHINI PASTA WITH MARINARA SAUCE

Raw Corn Casserole Recipe

4 large zucchini (about 1-½ lbs.)
1 cup sun-dried tomatoes
6 cups chopped tomato
1 ½ tablespoons onion, finely minced
3 small cloves garlic, crushed
1 ½ tablespoons fresh basil leaves, minced
1 ½ tablespoons fresh oregano, minced (or 1 tablespoons dried)
½ teaspoon sea salt (or nama shoyu)
Pinch of pepper

PASTA
Using a spiralizer (Saladacco or Metro Garnisher) spiralize zucchini into noodles. (If you do not have a spiralizer, you can also finely julienne the zucchini, but you will not get the same fine pasta experience).

SAUCE
Cover sun-dried tomatoes in warm water and soak for ½ hour
Puree soaked sun-dried tomatoes in food processor.
Add chopped tomatoes, onion, garlic, basil, oregano, salt, and pepper, to and pulse to mix.
Allow sauce to thicken for 10 minutes.

(If sauce is too wet when you are ready to serve, drain off excess liquid.)

Pour sauce over the spiral-cut zucchini, toss and let stand a few minutes to allow the flavors to blend, then serve.

Recipe by Margaret Gamez, a New York City-based Certified Nutritional Consultant and Master Clinical Hypnotherapist.

© Margaret Gamez, 2008

Check out Margaret’s Pretty Smart Raw Food Ideas website for more recipes and tips at: http://prettysmartrawfoodideas.wordpress.com