zucchini pasta, another raw favorite!

ok, don’t hate me! i know this is the second raw meal in one week and you’re probably somewhere cold and craving holiday goodies and soups.  but i can’t help myself!  i was so excited to try this raw zucchini pasta after spotting some in the erewhon pre-made food section. i have a serious love of spaghetti but i don’t eat it that often because i don’t have a pasta maker and try my best to avoid processed foods.  so i’ve been on the hunt for something to fill that pasta-loving hole in my heart!  and i promise, even though it’s not cooked it’s still really satisfying and yummy.  the tool to make the zucchini pasta, a spiralizer, is not expensive and can be used for all kinds of fun things (like the daikon i love to et with my sushi)! recipe and probably a few too many photos after the jump…

first things first- a spiralizer!  this is the one i purchased from amazon and it’s decent.  i wanted something that didn’t have a lot of bells and whistles, mostly because cleanup is my least favorite part of cooking. this one does the trick, although i do wish it made the spirals just a bit meatier.  *bonus- using a spiralizer is reminscent of using an easy bake or a snoopy snowcone maker. YES!

the what: 

2 small / medium zucchinis

3 tomatoes

1 clove garlic

1/2 (or less) white onion

2 dates, seeds removed

4 basil leaves

olive oil

sea salt

pepper

hemp seeds (optional)

the how:

- use your spiralizer to make pasta out of zucchinis  

- cut tomatoes in half and remove insides

-in food processor mix the garlic, onion (use a little less than half, add more when you’ve tasted it), dates, basil and a splash of olive oil.  pulse until it’s almost a paste, scraping down the sides of the processor as you go.  it’s pretty sweet with the two dates, so add less if you don’t care for a sweet sauce!

- add tomatoes and pulse until it’s a consistency you’re pleased with

- season with sea salt and pepper

- you have your pasta, you have your sauce, you know what to do from here.  and sprinkle on a few hemp seeds for garnish if you care to!

*i like to mix and then store in the fridge for a few hours to let the zucchini absorb all the yummy sauce flavors.  there’s something really delicious that happens when the zucchini noodles soften and are soaked with the sauce!