Zucchini 'Spaghetti' with Spinach-Sundried Tomato Pesto (Alkaline, GF, Raw, Vegan)

Zucchini makes a great pasta sub! You can have it be raw, or you can blanche it and have it become even more noodle-like.

4 Servings

4 zucchini, julienne sliced, or cut into ribbons/noodles
handful of spinach/arugla
20 grape tomatoes chopped
Spinach-Sundried Tomato Pesto Sauce (recipe below), to preference

If you are doing the not raw version, boil some water and put the zucchini shreds in the water and cook for about 3-4 min. I've also found that I can use my electric kettle, barely boil some water in that & pour it over the zucchini shreds/ribbons, leave it for about 2 min, and then drain. It doesn't cook it quite so much, but makes it a little softer. I put the spinach & arugla in with the hot water just to wilt them a bit.
Basically scoop on some of the pesto and mix it together with the zucchini/spinach/arugla and put the grape tomatoes over the top. Very simple, very tasty dish!
The pesto sauce is just edited a bit from the pesto that I've posted on here before. Edited to make it be less calories and a bit more moisture.


Spinach-Sundried Tomato Pesto Sauce
2 cups packed fresh spinach
8-10 basil leaves
1/2 cup sundried tomatoes (preferably the ones not in olive oil)
1/4 cup hemp seeds
10 grape tomatoes
1/2 green onion
3 garlic cloves
3 tbs olive oil
2 tsp RealSalt

Put the garlic and onion in a food processor, continue until all chopped. Scrape down sides & add spinach, basil, sundried & grape tomatoes. Pulse about 10-15 times. Add hemp seeds and salt, pulse a few more times. Then turn on food processor & slowly add in the oil.