Raw Pomodoro Sauce w/ Zucchini Spaghetti
- Minutes to Prepare:
- Number of Servings: 4
Ingredients
2 C. sundried tomatoes, soaked in water for 3 hours or more and then drained8 Roma tomatoes, the riper the better, quartered1/3 avocado1 large red pepper, seeded and quartered5 leaves of fresh basilJuice of 1 lemon2 Tbs. agave nectar (can substitute 3 pitted fresh dates)1 large zucchini
In a blender, combine soaked sundried tomatoes, Roma tomatoes, avocado, red pepper, basil, lemon juice, agave nectar (or dates), and salt, if using. Blend until smooth and creamy.
Using a Saladacca garnishing machine, create spaghetti noodles using the zucchini. If you don't have a Saladacca, just shred the zucchini with a food processor or a hand grater.
Serve the sauce over a bed of zucchini "noodles."
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user GREENMAMA.
Using a Saladacca garnishing machine, create spaghetti noodles using the zucchini. If you don't have a Saladacca, just shred the zucchini with a food processor or a hand grater.
Serve the sauce over a bed of zucchini "noodles."
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user GREENMAMA.
Nutritional Info Amount Per Serving
- Calories: 184.6
- Total Fat: 3.5 g
- Cholesterol: 0.0 mg
- Sodium: 582.9 mg
- Total Carbs: 39.0 g
- Dietary Fiber: 8.9 g
- Protein: 6.4 g
Member Reviews
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ZEEKOLLO
I LOVED the sauce. I used organic sun dried tomatoes jarred in olive oil and spices because I didn't have time to soak dry tomatoes. I'm dehydrating tomatoes at a live temperature setting for next time. I served them with live Italian flax crackers. Look at the full nutritional info! - 10/16/07