This zuchinni pasta recipe has tomatoes, basil and a vibrant spaghetti flavor. So, exactly HOW do you make raw pasta?
There is a little secret to making raw spaghetti that will give your noodles a texture similar to flour pastas. What is it? Salt. Sprinkling your sliced zuchinni with real salt will cause the zuchinni to "sweat". This process will make the zuchinni soft and pliable.
The following tomato basil recipe uses zuchinni as noodles...it is a great recipe to try your hand at raw pasta.
Ingredients for the sauce:
5 fresh tomatoes
1/2 cup of sun-dried tomatoes soaked for about 30 minutes in just enough warm water to cover them (reserve the soak water)
1 large sprig of basil
2 to 4 pitted dates
1 tablespoon olive oil
1 small to medium zucchini shredded into “noodles”
Combine the first five ingredients in a blender, including the soak water from the dried tomatoes and process until smooth.
Shred the zucchini into long, thin “noodles.” Top the zucchini noodles with the spaghetti sauce.
Variation: Use kelp noodles instead of zucchini noodles.
Here are some specific tomato nutrients:
The wonderful thing about all raw and living foods is their superior
nutrient content. So why do we want to cook our foods? Basically we
just get use to the tastes of cooked foods and then we think that is the
way our all of our foods should be prepared.
What humans do not understand is that all of the nutrients in raw and living foods have been designed to work together, never independently of each other. This interdependency of the nutrients is called “synergy.”