Zucchini Pasta with Marinara

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Compliments of: Marisa DiCenso-Pelser, Raw Trainer

ZUCCHINI PASTA WITH MARINARA

MARINARA SAUCE

  • 2½ cups tomatoes, diced
  • 10 sundried tomatoes, chopped
  • 3 dates, pitted
  • 2 cloves garlic, diced
  • 2 Tbsp basil
  • 1/8 tsp cayenne (optional)
  • 1 tsp sea salt
  • Black Pepper to taste

 

For thinner sauce: Place all ingredients into food processor or blender, and blend until smooth.

For thicker sauce: Use hand style chopper or mix by hand ensuring to break up dates and sundried tomatoes.

 

SPAGHETTI

  • 2 zucchini squash, shredded into “noodles”

 

For Saladacco cutter/spiralizer: Cut squash into 3 inch slices & run through machine.

You can purchase my favorite spiralizer (Helen Chen’s) at my Raw Trainer Store.

For spaghetti noodles by hand:  Use standard grater for fine noodles or make larger fettuccini style noodles by utilize carrot slicer.

 

Pesto

  • 1 cup basil leaves
  • 2 cup baby spinach
  • 1-2 cloves garlic, minced
  • 1/2  cup pine nuts or walnuts
  • 1/3 cup nutritional yeast flakes
  • 1/2 cup olive oil
  • 1/2 tsp sea salt

 

In a blender or food processor, pulse all ingredients until smooth.

 

Mac not Cheese Sauce

  • 1 red bell pepper, large
  • 1 cup cashews
  • ¼ cup nutritional yeast
  • 1½ tsp sea salt
  • 1 clove garlic, large
  • ½  lemon, juiced

 

Blend in Vitamix until smooth.

 

EASY GREEN SMOOTHIE

  • 2 large handfuls of spinach
  • 2 bananas
  • 1 cup water

 

VEGGIE WRAPS

  • 1 collard leaf, Swiss chard or Ezekiel wrap
  • handful sprouts
  • 1 carrot, julienne
  • ¼ cucumber, sliced
  • 1/4 cup bell pepper, julienne
  • 1 avocado, cubed
  • handful raisins or shredded apple (optional)
  • 2 tbsp. of your favorite dressing, dip, or spread

 

Lay the collard leaves flat with the insides facing up. Place all the ingredients on one leaf and wrap tightly.

 

 

MARISA’S RAW BROWNIES

  • 3 cups walnuts, unsoaked
  • 1 cup dates, unsoaked, pitted
  • ¼ cup cocoa powder
  • Dash of seat salt

 

Put all ingredients in a food processor or Vitamix and mix until dough like texture. Spread in a square 8 x 8 pan.

To make a nut brownie, prepare with only 2 cups walnuts. Chop the remaining cup in pieces. Add by hand to the blended mixture before spreading in the pan.

 

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