Angel Hair Squash Noodles in Sun-Dried Tomato Marinara

I've made five versions of raw pasta with marinara and this, from my friend Bridget's cookbook, is unquestionably the best. I ordered a copy from Amazon the next day. 

Angel Hair Squash Noodles in Sun-Dried Tomato Marinara

Noodles: 

4 zucchini squash

Sauce:

One batch Sun-Dried Tomato Marinara

Sun-Dried Tomato Marinara

2 cups tomatoes, chopped

1 clove garlic

1/2 cup fresh basil leaves, loosely packed

1/4 cup extra virgin olive oil

Juice of 1/2 lemon or lime, about 1 tablespoon

1 teaspoon pitted dates

1 teaspoon oregano, fresh or dried

1/2 teaspoon rosemary, fresh or dried

1 teaspoon sea salt

3 tablespoons sun-dried tomatoes

Blend fresh tomatoes, garlic, basil, olive oil, lemon juice, dates, oregano, rosemary, and salt until smooth. Add the sun-dried tomatoes and blend until mixed well. The sun-dried tomatoes will absorb excess moisture and make your marinara thicker. Will keep for two days in the fridge. 

To make noodles, cut off the tops and bottoms of each squash, and then cut in half. Use your spiralizer* to spiralize your squash into angel-hair noodles. Toss your angel-hair noodles with marinara. Serve immediately, as it will begin to release water. Store squash noodles and marinara separately to keep for a few days in the fridge. 

*A mandolin can also be used to quickly turn squash into thin pasta noodles.  

Makes 4 servings.

From Ani Phyo's Raw Food Kitchen