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Serves: 4 to 6 2 medium organic zucchini 2 medium organic yellow summer squash 10 organic sun dried tomatoes 3 organic vine-ripened tomatoes, sliced in half and seeded 1 handful organic baby spinach, rinsed 1 organic red pepper, seeded and cored 2 cloves organic garlic 10 leaves organic basil 1 tsp. chopped fresh organic oregano 1 tsp. raw organic honey (optional) 2 Tbs. organic extra virgin olive oil (optional) sea salt to taste (optional) Using a spiral vegetable slicer*, cut squash into long spiral strands (similar to traditional pasta). You can substitute a vegetable peeler to create wider slices or you can simply cut the squash into long matchstick pieces using a knife. Soak tomatoes in warm water for 2 hours to soften. Place in food processor with pepper, garlic, basil and oregano. Pulse until smooth, adding sun dried tomato water to thin sauce, if necessary. Adjust seasonings to taste. Divide “pasta” between six plates and top with sauce. Garnish with fresh basil or parsley. Nutrition Facts Per Serving (147g): 130 calories (70 from fat), 8g total fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 450mg sodium, 15g carbohydrate, 4g dietary fiber, 9g sugars, 4g protein |
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