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Zucchini Noodle Pasta w/ RAW Tropical Marinara

This dish is SO incredibly healthy with more flavor than you would ever expect. 
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Main Course
Cuisine: American, Italian
Keyword: Marinara, Pasta, Zoodles, Zucchini
Servings: 1

Ingredients

  • 1 ¾ pound Green Zucchini
  • 3/4 pound Heirloom or Campari Tomatoes
  • ½ cup Sun Dried Tomatoes
  • 2 tbsp Green Onions chopped
  • ½ cup Ripe Cantaloupe or Honeydew cubed
  • 2 tbsp Soy Sauce or Coconut Aminos to make it Whole 30
  • 2 tbsp Extra Virgin Olive Oil
  • 1 tbsp Tomato Paste
  • 2 cloves Roasted Garlic
  • ¼ cup Fresh Basil chopped
  • 1 tbsp Fresh Thyme chopped
  • ½ tsp Freshly Cracked Pepper
  • ¼ cup Red Bell Pepper chopped
  • Zest of 1 Lemon
  • Juice of 1 Lemon
  • ¼ tsp Red Chili Flakes
  • 1 tbsp Honey omit if whole 30
  • Juice of ½ orange

Instructions

  • Use the Chelsydale Peeler to make your zucchini noodles. Put zucchini noodles in a strainer ad toss with 1 teaspoon of salt. Let the excess water drain while you make the sauce.
  • Add all the remaining ingedients to a blender, and puree until smooth. Check for seasoning, you may need more lemon juice or soy sauce, you want the sauce to pop and be aggressively seasoned since it’s raw.
  • Add the zucchini noodles to a large bowl and toss to combine. Add enough of the marinara sauce to coat the noodles and toss well (you will have extra). Plate the noodles and garnish with a good drizzle of extra virgin olive oil and some fresh chopped basil. Sauce can be made 1 day ahead and stored in the fridge.