RECIPE: A “Fresh” Take on Spaghetti



RECIPE: A “Fresh” Take on Spaghetti

Zucchini Spaghetti is a staple recipe in my kitchen. Zucchinis are alkalizing and anti-inflammatory to the body, making them a perfect addition for those struggling with conditions like arthritis, hypertension, high cholesterol, and ulcers.

Using a spiralizer allows you to get creative with your veggies.  Kids love it too! Here’s a fun and favorite recipe to try…feel free to use any veggies, herbs, or toppings that you have on hand.   

"Zucchetti" with Creamy Sun-Dried Tomato Sauce

Ingredients:

  • 2 fairly large local zucchini or yellow squash
  • 1 large local tomato  (yumminess)
  • Fresh chopped chives, to taste
  • 8 sundried tomato halves, rehydrated in warm water
  • Roughly 1 1/2 cups organic raw cashews
  • 2 TB extra virgin olive oil
  • Sea salt and black pepper, to taste
  • Dash organic garlic powder
  • Fresh toppings like: rainbow bell peppers, broccoli, grape tomatoes, fresh basil, & raw pine nuts

Directions

  1. Spiralize zucchini using the thin spaghetti blade and set aside in a large mixing bowl.  Add all fresh toppings, chives, and a little drizzle of extra virgin olive oil.
  2. In a high-speed blender, blend sundried tomatoes, fresh tomato, cashews, extra virgin olive oil, spices, and a little water.  Once the mixture is smooth, pour over Zucchetti and mix until well-combined. Top with fresh herbs and enjoy!

Keep having fun in your kitchen and remember, living a healthier lifestyle is just about making the best choices you can in the moment.


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