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ZUCCHINI SPAGHETTI

barley bowl photo

INGREDIENTS

SERVES 3 ( if served with a soup)

  • Spaghetti Sauce
  • 1½ cup cherry tomatoes
  • 6 dates, seedless
  • 1½ tablespoon oregano
  • 3 tablespoons fresh basil leaves or 1 teaspoon dry basil
  • 1½ tablespoon lemon juice
  • 2 teaspoons rock salt

Zucchini Noodles

  • 3 medium zucchinis
  • Topping
  • 1 tablespoon crushed cashews
  • 1 tablespoon thinly sliced sun-dried tomatoes
  • 8 cherry tomatoes, cut into halves
  • ¼ cup basil leaves

barley bowl Photo2

METHOD:-

  1. To make the spaghetti sauce, place all the sauce ingredients in a blender and blend until well combined.
  2. To make the zucchini noodles, use a vegetable and make spaghetti-style noodles.
  3. Right before serving, stir the spaghetti sauce through the zucchini noodles. Do not combine the sauce and zucchini too much in advance or the zucchini will release water.
  4. Top with cashews, sun-dried tomatoes, cherry tomatoes and basil. Serve.