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You are here: Home / 801010 / RECIPE: traditional spaghetti

RECIPE: traditional spaghetti

Originally Published: Mar 3, 2014 ❀ Last Updated: Jul 12, 2020 by realrawkitchen ❀ This post may contain affiliate links ❀ This blog generates income via ads ❀ 4 Comments

There is nothing quite so satisfying or fresh as a bowl of zucchini noodles. Don’t believe me? That’s okay. Just give this sauce a try (or this one, or this one, or this one, or this one) and you will see what I mean. A bowl of noodles can be raw AND filling AND packed with flavor. It’s amazing, hits the spot, and really is just what I need: a no-fuss meal that is deeply satisfying.
Traditional Spaghetti
Ingredients 
for the noodles:
  • 2-3 zucchini, spiralized
for the sauce:

  • 1 cup sun dried tomatoes (NOT in oil), soaked for a couple hours
  • 1/2 cup tomatoes, de-seeded
  • 1 clove garlic
  • 1 T olive oil (optional)
  • 1 t chili flakes (optional)
  • fresh basil, thyme, oregano, etc
  • sea salt to taste
Instructions
for the noodles:

  • Follow the instructions on your manual
  • Sprinkle with sea salt and gently mix. Set on some paper towels and allow the liquid to drain for about an hour.
  • Pat dry to remove excess liquid and salt, then they are ready to use!
for the sauce:
  • Drain the sun dried tomatoes.
  • Combine everything in a food processor and process until it is fully incorporated. 
  • Toss with the noodles and some fresh basil.
  • EAT.
**disclosure: if you purchase anything I link to you via Amazon I make a small percentage out of it at no cost to you! So cool for me, so cool for you!

Filed Under: 801010, dinner, Entrees, Vegan

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Reader Interactions

Comments

  1. Cheri Savory Spoon

    March 3, 2014 at 10:16 pm

    I've made something like this before, but not with sun dried tomatoes. Looks amazing!

    Reply
  2. realrawkitchen

    March 3, 2014 at 10:20 pm

    It's such a fantastic classic dish! And the sun-dried tomatoes give it such a depth of flavor 🙂

    Reply
  3. Renznay

    May 1, 2014 at 7:15 am

    Hello 🙂
    Do u think if I made it at night it wld be ok for lunch the next day?

    Reply
  4. realrawkitchen

    May 2, 2014 at 6:21 pm

    Hi! Whenever I make zucchini noodles for the next day I wrap them in paper towels in a container so the water is absorbed. I keep the sauce separate and then mix when I'm ready to eat. Hope this helps! xo

    Reply

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I'm Kiki. I am a pretty basic plant-based chick that does yoga and all the things. I try to have as little impact on this planet as I can and I share all the ways I do it here with plant-based vegan food, eco-friendly sustainable living, home gardening, and homemade all natural everything.

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