Raw spaghetti

Raw Spaghetti
Compliments of Rick Dina, D.C.

2 medium green zuccini, as thick (fat) and straight as possible.

“Spiralize” in “Saladacco (Spiral Slicer)”, or similar machine. Shredded zuccini can work also, but the authentic “pasta effect” is not as notable.

Arrange on plate similar to pasta.
Pasta Sauce

10-12 “sundried” tomatoes, allow to soak for several minutes in warm water to soften.
1 large fresh tomato
1 large red pepper
1-2 stalks of celery
1 clove garlic
(4-5 fresh basil leaves)

Blend all of the sauce ingredients in a blender or Food Processor. Add the soaked sundried tomatoes last, a few at a time.

Pour nicely over the zucchini “pasta”. Some fresh curly parsley sprinkled over the top adds a nice touch!
Other Options

Make a sauce of raw tahini, lime juice, and a little water to drizzle on the top for extra taste and presentation.

Add pieces of sprouted sunflower patties on top of the dish as “meatballs”.
Here's some notes:
1.) If you don't have a spiral slicer, you can use a regular vegetable peeler to make them the size of fettucini. I wouldn't use shredded zucchini. It's not the same. You can also use a mandolin slicer and it will make long match sticks size pieces. The spiral slicer is the easiest though and well worth the $25-28.

2.) Keep the zucchini separate from the marinara sauce until you serve. The zucchini is very watery and will water down the marinara sauce if you put the two together. So serve the zucchini pasta in a bowl by itself and serve the marinara in a bowl by itself.

3.) For your kids, try some rice pasta and mix with some zucchini pasta so that they can have a little bit of both worlds. I often make raw marinara and serve with regular pasta for the kids.

4.) The spiral slicer will work on any vegetable that is 1 1/2 inches in diameter or bigger. It works for turnips, carrots, beets, apples, sweet potatoes, daikon radishes, etc.

HERE is a recipe for marinara sauce:
Tomato sauce
1 1/2 c sun dried tomatoes, soaked for 1 hour or more
2 soft dates (medjool dates are the softest, remove the pit)
2 cloves garlic (Use 1 clove if making for kids)
2 c tomato, chopped
1 1/2 T dried oregano
1 t celtic sea salt (a good pinch will do)
1/3 c olive oil
2T lemon juice (optional)

* Process in a food processor until smooth.

This is a very authentic tasting marinara sauce and very delicious. Adjust the dates and garlic to your taste.

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