Zucchini Pasta with Marinara Sauce

Readily available and extremely affordable, zucchini can be transformed into tender vegetable ‘pasta’ with nothing more than a few simple knife skills. In this video, Jennifer Cornbleet demonstrates how to create pasta ribbons that are as supple and delicious as wheat pasta, but with none of the processed flour or gluten.

Jennifer demonstrates two techniques for making zucchini pasta that literally take just a few seconds. One method involves using an every day vegetable peeler to create long, thin fettuccine-like ribbons. The other method uses a hand-cranked spiral slicer to turn the zucchini into delicate strips like angel hair pasta.

Like pasta made with wheat, zucchini pasta has a mild flavor and a slightly al dente texture. When it is dressed up with Jennifer’s hearty raw Marinara Sauce, it is as comforting and delicious as traditional pasta, but without the high carb content.

Jennifer’s sauce is high in flavor and low in carbs, too. You’ll learn how to combine chopped tomatoes, sweet red bell pepper (to add sweetness and color), and sun-dried tomatoes in a food processor to create a richly flavored sauce that tastes like it was simmered on the stove all day.