In my first “Super Healthy Children” newsletter, I talked about Growing Up on Pasta.

As a child growing up, I loved Ronzoni spaghetti covered in a thick cooked tomato sauce which came from a can, and then I added a few heavy sprinklings of parmesan cheese. Pasta and bread were the most difficult processed food addictions for me to give up when I turned to the raw food lifestyle for my sustenance.

Instead of the processed, reheated spaghetti I grew up on, for the past 17 years living on raw foods I eat zucchini pasta instead. It’s especially refreshing when you have zucchini from your garden or from the local organic farm. Below are a couple of the zucchini pasta recipes that I love:

Thai Pasta

Use a saladacco (also called a spiral slicer) to create the linguini from the zucchini or yellow squash, and then add this simple sauce:

4 medium zucchini sliced into linguini-like pasta
Small bunch soaked sun-dried tomatoes, chopped and added to bowl of linguini pasta

Thai Sauce:

1 cup freshly-squeezed orange juice
2/3 cup soaked almonds (1/2 cup unsoaked)
1 tsp. curry powder

Soak ½ cup almonds overnight. Blend all ingredients until smooth and stir into zucchini linguini.

Zucchini Linguini with Tomato Sauce

Use a saladacco (spiral slicer) to create the linguini from the zucchini or yellow squash, and then add the simple sauce:

4 medium zucchini sliced into linguini-like pasta

Sauce:

2 large or 3 medium ripe tomatoes (vine ripened if you can get them)
6 sun-dried tomatoes (without sulfur dioxide)
2 soaked dates
7 fresh basil leaves
A sprinkling of fresh oregano leaves

Blend the sauce and stir into the zucchini linguini.