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

Ingredient List:

• 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
• Sea salt
• 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

Step By Step Instructions:

Place tomatoes, basil, sun-dried tomatoes, 3 tablespoons oil, shallot, salt and pepper to taste and process until mixture resembles a fine salsa.

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.