Craving a hearty bowl of pasta but not the carbs? Zucchini Noodles With Raw Tomato Sauce have come to your rescue!
Confession time: If I could eat pasta for breakfast, I would. Ever since I traveled to Italy and learned how to make it from scratch during a cooking class in the hills of Piedmont, it has become more than a favorite food. To me, making pasta is pure zen and just as meditative and relaxing as my Wednesday night yoga class.
There’s something about working with the dough and then turning it into everything from ear-shaped orecchiette to long, silky ribbons of pappardelle that almost transports me to another world. One where friends and family gather around tables set with terracotta dishes filled with colorful vegetables drizzled with olive, rustic loaves of bread, bottles of red wine, and pasta—lots and lots of fresh pasta. In the summer, when I actually get the chance to travel back to those Italian villages that are so dear to me, this is pretty much how I spend my afternoons. But vacationing is one thing— real life (and the desire to maintain my waistline!) is another.
Which is why zucchini noodles have become such a lifesaver. Low in calories and carbs, they’re the perfect solution to those pasta cravings that hit me more often than I’d like to admit. Don’t get me wrong—I wouldn’t dream of swearing off pasta, but paired with a hearty tomato sauce, zucchini noodles definitely hit the spot. And please don’t let the ‘raw’ part scare you off. The sauce is robust and beautifully spiced. Mamma mia, this dish is incredibly delicious!
Are Zucchini Noodles With Raw Tomato Sauce Healthy?
Absolutely! With fresh vegetables, olive oil, and fragrant basil, you’re getting your share of vitamins and minerals. To add some protein, you could sprinkle the dish with toasted pine nuts or (vegan) Parmesan shavings. The great thing about this dish is that you can adapt it to your tastes and dietary needs. If you’re watching your salt intake, skip the added salt. The sun-dried tomatoes and saltines add more than enough flavor.
Crackers to thicken a sauce?
If you thought a slurry (a mixture of cornstarch and water) was the only way to thicken a sauce, think again! When finely crushed, crackers absorb liquid and work as a binding agent. There’s no need for heat, so they’re particularly effective when used in raw sauces such as this one. You can also play around with the quantities, adding more if you want a thicker sauce and less for a runnier sauce. Basically, any cracker will do the trick, but in this recipe, we’ve used gluten-free saltines.
How to make ahead and store
Spiralized zucchini can be stored in the fridge for up to 4 days. Place it in either a Ziploc bag or airtight container, in both cases, lined with a double layer of paper towel to absorb moisture. The sauce can also be stored for up to 4 days in an airtight container.
Serving Suggestions
If you’re not vegan, serve this Quinoa-Crusted Chicken on the side or opt for this Juicy Grilled Chicken Breast. For even more concentrated flavors, use these Roasted Tomatoes in the sauce (though it’ll no longer be a raw sauce, in that case). A dish as light as this one means there’s always room for dessert. Go ahead and round off the meal with this velvety Panna Cotta!
Recipe
Ingredients
For the zoodles:
- 4 large zucchinis
- Salt
For the tomato sauce:
- 1/4 cup fresh tomatoes chopped
- 1/4 cup gluten-free saltines or other gluten-free crackers of your choice
- 2 tablespoons sun-dried tomatoes (packed in olive oil) chopped, plus extra for garnish
- 1 1/4 teaspoons garlic minced
- 1 teaspoon Italian seasoning
- 1/2 tablespoon oil from the sun dried tomatoes
- 1/2 tablespoon olive oil
- 1/2 teaspoon red wine vinegar
- Salt and pepper to taste
- Fresh basil (for garnish)
Instructions
- Use a 5-mm julienne blade on a mandoline and slice zucchini lengthwise to make long noodles.
- Toss the zucchini noodles with a good amount of salt, and let them sit in a strainer over a bowl for 20-30 minutes. Stir them around a few times while they release their moisture into the bowl.
- Combine all remaining ingredients (except the fresh basil) in a blender or small food processor and blend until you achieve a thick sauce.
- Squeeze the excess water out of the zoodles and place them into a bowl. Stir in the sauce making sure that the zoodles are well coated.
- Garnish with additional sun-dried tomatoes and fresh basil.
- DEVOUR!
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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