Zucchini Spaghetti with Sun Dried Tomatoes and Basil
Difficulty 5 minutes Serves 2
Let's face it, sometimes life is busy and you don't have time to spend an hour prepping food in the kitchen. Don't fret! Spirooli or thinnly slice some zucchini into noodles, throw some organic sun dried tomatoes into a blender with extra virgin olive oil, salt, pepper, basil, and spices of your liking, and voila! Dinner is served. Raw food really can be that easy and Emily Von Euw
proves that super simple can be equally delicious!
2 large zucchinis
1 cup dried tomatoes in extra virgin olive oil
Salt, pepper, lemon juice, other spices you like
1/2 cup basil leaves (whole or chopped)
To make the noodles: slice the zucchinis into noodles on a spiral slicer, mandolin or even cheese grater. Set aside in a large bowl.
To make the sauce: blend up half the tomatoes into paste then mash up the rest of the tomatoes with the olive oil and the rest of the ingredients and mix everything into your noodles. Let it sit for 10-15 minutes and mix again. Eat. Omg.