Raw Food Recipe – Zucchini Pasta with Marinara Sauce – A Raw Diet & Raw Recipe

Raw food author and chef Jennifer Cornbleet shows you to make delicious gluten-free raw pasta out of zucchini, which is topped with raw marinara sauce. From her DVD, Raw Food Made Easy. http://www.learnrawfood.com

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36 replies
  1. Shanell Moore-Bey
    Shanell Moore-Bey says:

    I made this last night, I was a little nervous but it turned out great!!!!, my husband loved it and I gave some to my co-workers and one said she liked it better than meat sauce, they could not believe that it was not cooked. I followed the recipe to the T and did not no the measurements so I just guessed but it will be added to the dinner menu rotation.

  2. jblady4
    jblady4 says:

    I think that I must have did something wrong. It was not palatable. What kind of tomatoes? I used vine ripe and Roma. Organic red pepper, garlic, sundried tomatoes, olive oil, fresh basil, Italian seasoning, salt and pepper. It was not good when I made it. Did I miss something?

  3. Kamikaze Krunch
    Kamikaze Krunch says:

    you can do A LOT of things with zucchini.  Also, you can eat that whole bowl and if you didn't add the oil, it would probably only be like 300 calories at the most if you ate all of that.   If that was real pasta and sauce, it would be more like 700 calories. LOL  very nice recipe.

  4. GnostiqueRoch
    GnostiqueRoch says:

    I'm a trucker and new to all these new vegan diet recipes. I'm 49, overweight and need to eat better. I just tried your recipe and I was amazed on how good it was. My son also, said that the sauce was incredible. Thanks so much for this recipe, It's marvelous. I'm gonna eat this several times a week because I love pasta. I thought, when my doctor told me to eat more healthier because of my blood pressure that it would be a drag to. I didn't know that it could be so good. With recipes like this one, I'll be really healthy in no time. Thanks again.

  5. S R
    S R says:

    I am not huge on peppers and the flavor. I enjoy them cooked as it gets out that "bite" that peppers often give, but then that wouldn't be raw. Is there something I can use as a substitute for the pepper in this sauce that would achieve the same or similar result?

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