Favorite Raw Zucchini Pasta Recipe

Tomato Sauce

2 1/2 cups tomatoes (I like to mix roma and grape tomatoes)

1½ Tbs. apple cider vinegar

1 Tbs. agave nectar, or 2 small dates

½ cup fresh basil

1 clove garlic or 1 tsp. dried garlic bits

1 red Pepper

If you you’re okay with eating salt, you can add some – but I feel like this recipe doesn’t need it.

Sometimes I add oregano and fresh rosemary. Yummy.

“Spaghetti “

If you have a spirool slicer, you can crank a couple raw zucchini through it to make noodles. Otherwise you can use a veggie peeler to create noodle strips. Using the peeler to make the noodles you want takes a bit of practice.

Pour the sauce over the zucchini pasta – make sure you don’t drown the pasta. Taste it first and add the sauce a bit at a time. Enjoy!

Store the sauce separate from the zucchini if you’re going to keep it in the fridge for a bit. Otherwise the whole thing gets soggy.

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