Zucchini Noodles Marinara : A Raw Food Recipe from Chef Jennifer Cornbleet

Monday Sep 12 | BY |
| Comments (4)

Jennifer-Cornbleet-Zucchini-Noodles-Marinara-Recipe
“One of my favorite gadgets is my ‘spiralizer’…what most people refer to as a vegetable spiral slicer. You can use it to transform zucchini into delicate angel hair pasta, like shown in this picture of my Zucchini Noodles Marinara with Not-Meat Balls.”

Zucchini Noodles Marinara – A Raw Food Recipe from Jennifer Cornbleet

“You won’t miss wheat pasta in this flavorful Italian entrée, especially when you serve it with my Not-Meat Meatballs made with walnuts, onions, and spices. And, this marinara sauce tastes like the original. Your family and friends will think it slow-simmered on the stove for hours. To see a video of me preparing this recipe, click here.

Serves: 6

Prep Time: 30 minutes

Zucchini Noodles

6 medium zucchini, peeled

To transform the zucchini into noodles, use a vegetable peeler and peel the zucchini into ribbons on all sides until you reach the core. Alternatively, use a vegetable spiral slicer to create angel hair pasta. Set aside.

Marinara

2 tomatoes, seeded and chopped
1 cup sun-dried tomatoes, soaked
1 red bell pepper, chopped
1/4 cup extra virgin olive oil
2 cloves garlic, crushed
1/2 tsp sea salt, or to taste
Dash cayenne
Dash fresh ground black pepper
2 tsps dried basil
1 tsp dried oregano

Place all the ingredients for the Marinara Sauce in a food processor, fitted with the S blade, and process until smooth. Stored in a sealed container in the refrigerator, Marinara Sauce will keep for three days. Toss the zucchini noodles with enough marinara sauce to coat well and serve immediately. Serve with extra Marinara sauce on the side.

VARIATION: Not-Meat Balls

Try the Zucchini Noodles Marinara with my Not-Meat Balls for a fabulous Italian dinner.

Makes: 8 meatballs

Soak Time: 6 hours

Prep Time: 15 minutes

1 cup soaked raw walnuts
1 Tbs fresh lemon juice
1 tsp extra-virgin olive oil
1 tsp tamari
1/4 tsp garlic powder
Dash salt
1 Tbs fresh parsley, minced
1 Tbs onion, minced
1 cup Marinara Sauce, see above

Place the walnuts, lemon juice, olive oil, tamari, garlic powder, and salt in a food processor fitted with S-blade and process into a paste. Stop occasionally to scrape down the sides of the bowl with a rubber spatula. Transfer to a small mixing bowl. Stir in parsley and onion and mix well.

Form the walnut mixture into 8 balls, and place on a serving plate. Cover each ball with a thin coating Marinara Sauce and serve immediately.

Jennifer Cornbleet

Jennifer Cornbleet

Jennifer Cornbleet is a nationally recognized raw-food chef and instructor and a long-time faculty member at Living Light Culinary Institute in California. She lectures and holds classes in the Bay Area and nationwide. Her website, learnrawfood.com, is a comprehensive resource for online training and raw-food recipes and information.

For more information about Jennifer Cornbleet, visit www.learnrawfood.com.
For raw food online training with Jennifer, visit www.RawFoodOnlineCourse.com.

Youtube: www.youtube.com/jennifercornbleet
Facebook: www.facebook.com/RawFoodMadeEasy

4 COMMENTS ON THIS POST

Comments are closed for this post.

  1. Marlene says:

    I have this book and use it quite a bit. I love this recipe! It’s very tasty!

  2. Annette says:

    I have only been raw for about a 2 months. Made this but didn’t like the sauce, the dry herbs were still hard it was like eating dry sticks. Next time I will let the Marinara sit for a while so the herbs can get soft. Maybe heat up the sauce and noodles just to where its warm to the touch in a double boiler. The not-meat balls were great. Anyone have any suggestions? Love your show.

  3. LynnCS says:

    I saw Jennifer’s video of this on her site. I am pretty new so I just go with the idea and alter according to my taste and what’s in the frige or cupboard. I got my spirallizers Friday and couldn’t wait to use them. I had done some vegi shopping a few days earlier so I had some things to work with. Organic zuccs, tomatoes, lots of fresh basil, sweet onion, I think I threw in some leftover spicy salsa, and some nutritional yeast. What else? I can’t remember. I poured it on the noodles and topped it with more nutritional yeast, a few slices of avacado and soaked pumpkin seeds. I don’t peel (almost) anything and, for now, avoiding nuts, so haven’t tried the meatballs. I found it awsome and filling. I will try it again tonight unless I come up with something else. I might have to use up some salad makings. I can’t believe I can eat so much satisfiying food and still be losing weight. Oh yeah, I put a couple Ts of EVO Oil in the blender. I didn’t make a smooth sauce, but left it with some texture. I like things that way most of the time. Love Jennifer’s food and Kevin and Annmarie, thank you for being so generous and bringin her to us. Later, Lynn

    Comments are closed for this post.