Zucchini Fettuccine with Marinara
Every now and then, a raw dish comes along that is so fresh and exciting to the palate…and yet simple and elegant that I fall in love. I feel raw food has a place in our daily diet but it’s not for me 100% of the time. But on a hot summer day, this is fabulous!
Makes 3-4 servings
1-2 pounds plum tomatoes, quartered
1 cup packed fresh basil leaves, plus sprigs for garnish
½ cup dry-packed sun-dried tomatoes, softened in warm water, chopped
¼ cup extra virgin olive oil
1 shallot, minced
Cracked black pepper
3 zucchini, ends trimmed
1 summer squash, ends trimmed
1 red or orange bell pepper, halved, seeded
8 ounces vegan mozzarella substitute
1 cup coarsely chopped hazelnuts
Using a sharp vegetable peeler, pare squash on all sides, creating thin ribbons. Discard soft, seeded centers.
Using a sharp knife, slice bell pepper into very thin ribbons.
Combine squash, zucchini and peppers in a mixing bowl. Stir in ‘sauce’ and adjust seasonings to your taste. Fold in soy cheese and hazelnuts and stir gently to combine ingredients. Serve garnished with basil sprigs.