Pasta is one of those foods that those on a raw foods diet often miss. Fortunately, this recipe is able to make a pasta like dish that some would argue even tastes better than the original!
This is also a beautiful meal to serve to guests interested in trying out raw foods for the first time. To make cutting the noodles as easy as possible, it is best to invest in a vegetable slicer made especially for such purposes.
6 to 8 firm zucchini
1 cup sun-dried tomatoes
1 1/2 cups blended fresh tomatoes
2 TBS chopped onion
2 cloves garlic, peeled and diced
2 TBS extra-virgin olive oil
1/2 cup fresh lemon juice
Sea salt, to taste
Optional: Black olive slices, celery slices, pine nuts and/or arugula, to garnish
1) Make the zucchini pasta. Using the vegetable slicer or a sharp knife, make thin, long noodles out of zucchini. If you have the time, prepare the zucchini noodles up to six hours ahead of time and let them sit at room temperature – this sitting period makes them even more pasta like.
2) Make the sauce. With the exception of the garnishes, blend the remaining ingredients together to the desired consistancy.
3) Serve! Put the zucchini noodles on a plate, then top with sauce and the optional garnishes if using. Enjoy!
For more great raw foods recipes, you should check out this excellent raw foods book: Eating for Energy.
Also, check out my entire list of my favorite raw food diet recipes.