Oh yes! I’ve been using the Spiralizer again and made another Zucchini Spaghetti. It’s ready in the blink of an eye and when stored in two separate jars, like I did, you can easy take it along with you! Think this will be on my menu for lunch quite often the upcoming schoolyear.
This time I added a small can of lentils to the zucchetti pasta to make the dish even more satiating. It gives the pasta even an almost ‘minced meat like’ texture.
Zucchini Spaghetti with Raw Marinara Sauce (2 persons)
- 2 Zucchinis
- 1 can of Lentils
- 2 handsful of Fresh Spinach
- 150 gram of Cherry Tomatoes
- 1 Onion
- 2 tbsp of Sundried Tomatoes (in oil)
- 5 pieces of Artichoke Hearts (I used marianated ones, out of a jar)
- 2 tbsp of Pine nuts (soaked in water for 1 hour)
- Salt and Pepper to taste
- 1/2 red Paprika
- Olive Oil if needed
Add all the ingredients, except the zucchini, lentils and spinach, in a mixing cup and blend until smooth with a handmixer or foodprocessor. If needed you can add a little olive oil (or some oil from the sundried tomatoes) to make it more smooth and mixable. This is your ‘Marinara sauce’!
Make zucchini string by using a Spiralizer or just use a knife or a cheese slicer! Tear the spinach into smaller pieces. Add the zucchini string, spinach and lentils to a bowl and serve with the Marinara sauce.