The Raw Truth

Angel Hair with Marinara

I have always been a strong believer that the key to pasta is in the sauce, not in the pasta. Spaghetti is just flour and water, much like papier-

mâché. The noodles are just a carrier. Serve with a green salad and Italian Dressing and Herbed Essence Bread cut into triangles.

SERVES 4

2 large zucchini

1 large yellow summer squash

1 large, fat carrot

1 large red beet

Pinch of sun-dried sea salt

2 cups Red Sauce

½ cup pine nuts, finely ground

½ cup pitted and sliced olives

⅛ cup chopped fresh basil

5 dry-packed sun-dried tomatoes, soaked in water until soft, drained, and finely chopped

Herbed Essence Bread, cut into triangles, for serving

Use a spiralizer to create spaghetti-like strands or a vegetable peeler to create linguini-shaped “pasta” using the zucchini, squash, carrot, and beet.
Rinse the vegetables well and soak in water with the salt for 1 hour. Drain.
In each of 4 serving bowls, place one-quarter of the vegetables. Pour ½ cup of the red sauce over each serving. Top each serving with some of
the pine nuts, olives, basil, and sun-dried tomatoes and serve with the bread.