1 large zucchini
1 chiogga beet
½ red or yellow bell pepper
4 medium tomatoes
Peel zucchini with a vegetable peeler, resulting in shapes similar to fettuccine. or process the squash through a spiralizer for different pasta varieties.
In a food processor, blend half of a red or yellow bell pepper with three medium tomatoes, resulting in a thick marinara. Pour marinara over zucchini. Slice thin rounds of chiogga beets and cut into matchsticks for garnish. Slice the remaining tomato into quarters and place artfully atop the marinara.
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© 2009-2023 The Rawtarian.
This information is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice.
I encourage you to make your own health care decisions based upon your research and in partnership with like-minded, qualified health care professional(s). I wish you success on your raw journey!