It helps to have a simple kitchen tool like the Veggetti or a Titan vegetable julienne or regular peeler. For much larger noodle portions, the Paderno vegetable spiralizer is an excellent choice. See links to products suggested below this recipe article.
3 to 4 medium to large zucchini (around 1.5 – 2 lbs.)
3.5 cups of fresh, ripe tomatoes (approx. 24 oz. or 1.5 lbs.)
4 oz. celery (approx. 2 stalks)
2 oz. red bell pepper (approx. half of a large pepper)
4 sun dried tomatoes soaked (depends on your sun dried tomatoes – 4 tomato halves. You many need more if they’re in smaller pieces)
3-4 medjool dates
Fresh basil or your favorite Italian seasonings
You can also add fresh mushrooms like button, baby portobello or shiitake
– Directions –
Spiral or julienne the zucchini into noodles
Blend sauce ingredients until smooth. Pour over zucchini noodles. Top with fresh basil or your favorite Italian herbs & seasonings. Add any additional toppings you wish, such as mushrooms, raw olives or hemp seeds, to add even more flavor.
It helps to have a high powered blender like a Vitamix because it can gently warm your sauce, while still keeping it raw, or it can bring it to a full boil if you blend it long enough.
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