Jazz Bytes ~ Rawsome Zucchini Pasta Marinara by Chef Gena Hamshaw feat. Seattle Women’s Jazz Orchestra – Nisqually Riff

It is 80 degrees and sunny and the humidity is low in the Pacific NW.  It is a gorgeous day to do what I like to refer to as my eazy peazy summer day and this recipe is absolutely delicious and fits right in.  Bon Appétit!  Peace Out!  JBC 😎

 

vegan-zucchini-pasta_ Courtesy of food52_MarkWweinberg_
vegan-zucchini-pasta_ Courtesy of food52_MarkWweinberg_

 

Author Notes: This is one of the simplest way to eat zucchini noodles, and one of the best. The marinara sauce is raw — nothing more than blended tomatoes and some seasoning — but in spite of that it manages to taste rich and complex. – Gena Hamshaw  Serves 4

  • 3cups vine-ripened or heirloom tomatoes, chopped
  • 1/2cup red bell pepper, chopped
  • 1/2cup sun-dried tomatoes, chopped (you can use tomatoes that are oil-packed and drained, or tomatoes that are dried and have been rehydrated in boiling water, then drained)
  • 1clove garlic, minced

Blend the tomatoes, pepper, sun-dried tomatoes, garlic, maple syrup, sea salt, black pepper, thyme, and basil in a blender or a food processor till relatively smooth. Drizzle in the olive oil with the motor of the machine running, and keep blending till the sauce is smooth. Season to taste, and set the sauce aside.

  1. Use a spiralizer, a vegetable peeler, or a box grater to cut your zucchini into noodle shapes. Divide the zucchini onto four plates, and top each with about half a cup of the marinara sauce. Garnish each plate with a tablespoon of chopped basil, and serve.

Japanese translation for meaning

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