Kristi Whitley

Healthy Living

Spaghetti and tomato sauce 
From: angie marie


1 medium to large zucchini
5 small vine ripened tomatoes
1-2 cloves of garlic 
10 leaves of fresh basil
two table spoons of olive oil (optional)
dash of cayenne pepper ( optional)
sea salt ( optional)

food processor
saladacco ( a vegetable slicer that turns the zucchini into long spaghetti-like strands) Set the spaghetti aside into the serving dish.

Cut the zucchini in half ( not lengthwise )
"process" both halves through the saladacco . This turns it into "spaghetti". 

Quarter the tomatoes and place them along with the garlic, and basil in food processor. Using the "s" blade process it for about 3o seconds. This gives a chunkier texture. If you want it finer, process it a bit longer. Pour the mixture into a medium sized bowl and add one to two table spoons of olive oil and the cayenne pepper. Mix gently to distribute all the ingredients. Pour the sauce over your spaghetti and enjoy!