This zucchini has a classic-style sauce, but the addition of Brazil nuts or walnuts gives it a non-traditional crunch.
Zucchini Pasta with Chunky Tomato Sauce
Time: 15 minutes active prep • Makes 4 servings
4 medium zucchini
1 tsp + ½ tsp sea salt
20 sundried tomatoes, soaked in warm water until soft (about 30 minutes)
½ cup tomato soak water
2 Roma tomatoes, chopped
1 medium clove garlic
2 heaping tbsp chopped fresh basil
1 heaping tbsp chopped fresh oregano
1 tbsp raisins
1 tbsp hemp oil
½ cup chopped walnuts or chopped Brazil nuts
Pinch red pepper flakes
- Trim the ends of the squash. Using a hand-held vegetable peeler, carefully strip the squash, layer by layer, into noodle-like pieces and gather into a colander (for best results, discard the watery center section that holds the seeds).
- Toss squash strips with 1 tsp of sea salt and place the colander over a large bowl to catch excess moisture. Let rest for 30 minutes.
- After 30 minutes, wash the squash thoroughly with warm water to remove any excess salt, and let drain for 5 more minutes.
- In a food processor, blend together the sundried tomatoes, part of soak water, fresh tomatoes, garlic, basil, oregano, raisins, hemp oil, and . tsp of sea salt into a chunky paste.
- Add the nuts and pulse a few times to chop the nuts finely (but do not blend).
- Toss the sauce with the zucchini strips and saute over medium-low heat for 1–2 minutes to warm through.
Variation: Skip the saute step and serve at room temperature as a delicious raw dish.
Brendan Brazier is a professional Ironman triathlete and a two-time Canadian 50 km UltraMarathon Champion. He is the bestselling author of Thrive Fitness and The Thrive Diet and the creator of an award-winning line of whole food nutritional products called VEGA.