ZUCCHINI PASTA with MARINARA SAUCE & NOT MEATBALLS
You won't miss wheat pasta in this flavorful Italian entree. And ther marinara sauce tastes like the best slow-simmered tomato sauce you’ve ever had.
4 zucchini, peeled (2 servings)
Marinara Sauce ( this serves 2-3)
1⁄2 cup chopped tomato
1⁄2 cup sun-dried tomatoes, soaked or oil-packed
1⁄2 red bell pepper, chopped
1 tablespoon minced fresh basil, or 1 teaspoon dried
1 tablespoon extra-virgin olive oil
1 teaspoon dried oregano
1⁄2 teaspoon crushed garlic
1⁄4 teaspoon plus 1⁄8 teaspoon salt
Dash ground pepper (optional)
Not Meatballs (Walnut Pâté- = 3/4 cup or 2 servings)
1 cup soaked walnuts
1 tablespoon freshly squeezed lemon juice
1 teaspoon extra-virgin olive oil
1 teaspoon tamari
1⁄4 teaspoon garlic powder
1 tablespoon minced onion
1 tablespoon minced fresh parsley
Zuchinni Pasta: Cut the zucchini into thin noodles using a vegetable spiral slicer.
Marinara Sauce: Put all the ingredients in a food processor fitted with the S blade and process until smooth, stopping occasionally to scrape down the work bowl with a rubber spatula. Stored in a sealed container in the refrigerator, Marinara Sauce will keep for 3 days. To make Puttanesca Sauce, increase the cayenne to 1⁄8 teaspoon. Then stir 2 tablespoons of thinly sliced blackolives into the finished sauce.
Not Meatballs: Put the walnuts, lemon juice, oil, tamari, garlic powder, and salt in a food processor fitted with the S blade and process into a paste, stopping occasionally to scrape down the work bowl with a rubber spatula. Transfer to a small bowl. Stir in the onion and parsley until well combined. Use 1/3 cup pâté to form into 2 or 3 balls. Cover each ball with a thin coating of the sauce.
Add Not Meatballs and sauce to pasta and enjoy!