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Vegan

Zucchini Noodles with Red Sauce
Ingredients
1 cup dry sun-dried tomato, tightly packed (found in Produce)
1 1/2 cup Chopped fresh tomatoes
3 to 4 tablespoons Fresh lemon juice
1/2 teaspoon sea salt
2 tablespoons chopped yellow onion
2 each garlic cloves
2 each medjool date, pitted
1/4 cup chopped fresh basil or 1 Tbsp. dry basil
3 medium zucchini, ends trimmed
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Zucchini Noodles with Red Sauce

Zucchini Noodles with Red Sauce

Zucchini Noodles with Red Sauce
  • Servings:Serves 4
  • Prep Time:0 minutes
  • Cook Time:0 minutes
directions
Zucchini stands in for pasta in this raw dish. Susan Bowen says you can cut the zucchini into any shape; she likes using a spiral vegetable slicer or mandolin slicer. The recipes calls for dry sun-dried tomatoes, which need to soak. For a richer sauce, use oil-packed sun-dried tomatoes, well drained. Recipe may be halved.
1. Place sun-dried tomatoes in a medium bowl and cover with water. Soak for at least 1 hour, up to overnight. (Skip this step if using drained oil-packed sun-dried tomatoes.)
2. Drain sun-dried tomatoes and discard liquid. Transfer to a food processor or blender and combine with fresh tomatoes, lemon juice, salt, onion, garlic, dates, and basil. Blend until just combined or smooth — texture can be just chopped or a smooth puree, according to your preference.
3. Use a vegetable peeler to cut the zucchini into thin ribbons. Place in a large bowl. Add the sauce, toss to coat the zucchini, and serve immediately.
Source: Fresh Magazine September, October 2010
 
 
 
 
 
 
 
 
 
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