Raw Vegan Zucchini Pasta with Tomato Basil Date Sauce

There is something about a blissful new relationship that makes the heart sing and the weight pile on! The last nine months of impressing my SO with homemade pizza have taken a toll on my own waistline. Tonight, we’re having something much healthier. Luckily, healthy can also mean effing delicious. This is how.

Raw Vegan Zucchini Noodles with Tomato Basil Sauce
Serves 4
Time to make: 15 minutes
I used a spiralizer for this recipe. If you don’t have one, use a vegetable peeler to create linguine-like strips.

Ingredients

• Pasta:
  • 3 small zucchini
  • juice from 1/2 lime
  • pinch salt
• Sauce:
  • 8 ripe cherry tomatoes
  • 2 dates, pitted
  • 5 basil leaves (or more!)
  • 1 tablespoon chives, finely chopped
  • 1 clove garlic

Directions

Spiralize the zucchini. If you don’t have a spiralizer, you can create pasta strips with a vegetable peeler by peeling strips lengthwise along the zucchini.

Toss the zucchini noodles in a bowl with the lime juice and salt. Set aside.

In a blender, combine the tomatoes, pitted dates, chives and garlic. You can add salt to taste, but I encourage you to try it without.

Divide the noodles into four equal servings and top with the tomato sauce.

Enjoy!

Nutrition Information per serving (1/4 recipe)

Calories: 40.3; Total Fat: 0.1g; Cholesterol: 0.0mg; Sodium: 43.1; Potassium: 383mg; Carbohydrates: 10.2g (Dietary Fiber: 2.3g, Sugars: 5.5g); Protein: 1.1g