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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. 
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 1
Course: Main Course
Cuisine: American, Italian
Ingredients Method

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

Method
 

  1. 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.
  2. 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.
  3. 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.