Got these gorgeous local yellow heirloom tomatoes at the market today ... just had to use 'em!
If you love pasta - as do I - you will not feel deprived with this lovely pasta dish. The zucchini is spiralled so very quickly and efficiently in this nifty spiralizer and the tomatoes are whizzed for a minute or so in a mini food prep to make a lovely tomato salsa. Together, these two ingredients bring back the flavour of Italy for me, but without all the guilt.
Here's my recipe:
* Simply start by putting a medium size zucchini through a spiralizer until you get long spaghetti. Set aside.
* For the sauce, put 2 handfuls of yellow heirloom tomatoes, 2/3 tsp Celtic sea salt, a drizzle of good quality olive oil, a few dashes of organic dried herbs, 1/2 tsp of raw honey/agave nectar/1 date, a few dashes of dried garlic/1 clove of garlic and 1 green onion into a mini food prep machine. Pulse a few times until the ingredients become well combined, but not overly processed. You're looking for a chunky sauce.
* Pour the sauce over your zucchini noodles and serve with a garnish of either freshly torn basil leaves, a few dashes of Italian dried herbs, or a sprinkle or two of some nutritional yeast.