cellomusette: (Default)
Raw marinara on zucchini "noodles" is really delicious.

Marinara: I used a 50/50 ratio of red bell pepper and tomato, some sundried tomato (in oil), a clove of garlic, several leaves of fresh basil. I realize I am not good at recording actual amounts of things; how much tomato? A cup, coarsely chopped? Yeah, maybe.

Noodles: I used a vegetable peeler to slice off pieces of raw zucchini into a fettucine shape.

Topped the noodles with the sauce, and the result was probably the most delicious spaghetti I've had in...well, ever. And it didn't leave me in a starch coma. The sauce had a rich sweet flavor due to the sundried tomato and bell pepper content (not to mention the fresh basil - thanks Mom!). It really didn't require grated cheese.

Maybe I'll soak some walnuts and make a pesto sauce from the rest of my fresh basil.

July 2017

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