Have you ever tried raw spiralized zucchini spaghetti? An incredibly easy and very satisfying dish. Now that summer is getting closer we are excited to start eating more raw and fresh vegetables. We hope you’ll like this one! Let us know in the comments.
We got into raw spiralized spaghetti a couple of summers ago. We were very surprised at how full we felt afterwards. This recipe is perfect for those sunny days when you want something light but filling, this is it! Enjoy!
Raw Spiralized Zucchini Spaghetti with Cherry Tomato Sauce
- 2 1/2 cups
- 1/2 cup sun-dried tomatoes - soaked
extra virgin olive oil
- 1 garlic clove
- 2 tsp dried oregano
- 2 tsp agave syrup -
- 1 tsp
Himalayan pink salt
- 2 to 3 zucchini - I used my spiralizer to make the pasta noodles out of this.
- In the food processor combine the cherry tomatoes, sun-dried tomatoes, olive oil, garlic clove, oregano, basil, sweetener, and salt. Process until either chunky or smooth.
- If the sun-dried tomatoes are really hard and dry, soak them in some warm water to plump them back up. Be sure to drain and hand squeeze the excess water from them before adding to the food processor.
- Spiralize the zucchini to create pasta noodles. Toss with the tomato sauce and enjoy! If you have the time, heavily salt the zucchini noodles and let them sit for 30-60 minutes. This will pull the water out of them, leaving you with a softer noodle. Be sure to rinse the salt off and blot dry before adding the sauce.
- Store leftover sauce in the fridge for 3-4 days.
You can omit the sweetener if the tomatoes are sweet enough or if you don’t want a sweet marinara sauce.
CoccoMio, we’re just nuts about coconut and only the best will do!