Kristina and I packed our lunch today—-It was spaghetti with marinara sauce and garlic bread…..kinda.
I used a vegetable spiral slicer to make the noodles out of zucchini, and the “bread” was just cut up sprouted grain tortillas.
I packed up all the parts and took it to work with me today. We really wanted to eat it at about room temperature instead of refrigerated, but after it only sat out in our office for an hour while we did the lunchtime walk it was still cold. That didn’t turn out to be a problem though!
This is what it looked like prepared:
To be honest with you, while I was making this stuff last night, I was a little worried. I tasted the sauce, and then added more tomatoes than the recipe had called for because I thought it might be a little strong tasting. I didn’t know if the zucchini noodles would really be even remotely close enough to pasta to pull this dish off….
But after tasting it, we both decided it was really awesome, and it was really hard to believe it was completely healthy. Truthfully, the noodles were a little crispy/crunchy compared to regular pasta, but we were both ok with that because we still got the feeling of eating pasta and the sauce was great.
Want the recipe?
– by Chef Suzanne Alex Ferrara, The Raw Food Primer
Note: I used fresh herbs and I’m pretty sure I added more than what it called for—I didn’t measure, just eye-balled it!
For the “pasta” you can buy a veggie spiral slicer or use a mandolin to make small matchsticks or some other desired shape.