Hello, Sunshine.

I have received some requests for the recipes from photos I posted a while back, which I am happy to share. I tend to be really off the cuff when I work in the kitchen, so the suggestions are just guidelines, but here you go.

To make a raw zucchini pasta, you start with fresh raw zucchini or yellow squash. I tend to make this dish spring through fall, mostly when zucchini are abundant. Depending on the size, I usually estimate about one medium zucchini per person. Then, you’ll need a saladacco or other spiralizing machine. I got mine from amazon:

This step is pretty quick, and if they’re organic I usually leave the peel on. If I want it to look more like traditional pasta, I peel it. Once it is spiralized, I like to massage it with some sea salt, and then let it strain for an hour. If I’m short on time, I skip this step. So, now you have your pasta.

[image from massdistraction via their flickr]

For the sauce:

• 1 cup soaked sun-dried tomatoes (squeeze the water out)
• 1/2 cup fresh chopped tomatoes (squeeze any extra water out)
• 1/4 cup olive oil
• Sea salt, pinch cayenne pepper
• 1 slice of onion
• 1 tsp lemon juice
• fresh oregano, basic, thyme to taste
• squeeze of raw agave nectar

In a food processor, pulse both the tomatoes together. Add all the herbs and condiments (including the onion). Blend the olive oil in while the food processor is blending. Adjust seasonings to taste. Use these as guidelines, and adjust as you please! Serve right away and enjoy the best pasta ever

[p.s. If you’re looking for the recipe for the yummy looking pie in the original post, I never wrote it down! It was a spontaneous creation, so I have no recipe to post here.]

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