You won’t miss regular pasta in this flavorful Italian entree.
2 servings
INGREDIENTS:
Pasta
2 zucchinis, peeled
4 Tbsp Marinara (see below)
Cut the zucchini into thin noodles using a vegetable spiral slicer. Alternatively, use a vegetable peeler to create long ribbons, or “fettuccini”, by drawing the peeler down all sides of the zucchini until you reach the core. Place in a medium bowl and toss with the marinara. Serve immediately.
Marinara Sauce
1 ripe tomato
1/2 cup sun-dried tomatoes, soaked or oil-packed
2 Tbsp extra-virgin olive oil
1 Tbsp minced fresh basil (1 tsp dried)
1/2 tsp crushed garlic (1 clove)
1/4 tsp plus 1/8 tsp salt
Dash black pepper (optional)
Dash cayenne
DIRECTIONS:
1. Place all the ingredients in a food processor fitted with the S blade and process until smooth.
2. Stop occasionally to scrape down the sides with a rubber spatula.
* Stored in a sealed container in the refrigerator, Marinara Sauce will keep for three days.