Slice the zucchini using a spiralizer, vegetable
peeler, or a Japanese Benriner vegetable mandoline
slicer (I use the mandoline slicer). Place the noodles
in a large bowl, add sea salt, and mix.
Blend 2 tomatoes, 1/2 cup of the sun-dried tomatoes,
and the oregano, walnuts, garlic, and vinegar until
smooth.
Pour the sauce over the noodles. Chop the basil and
remaining tomatoes, and add to the noodles. Serve.
Originally Submitted
9/28/2014
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