kpvstheworld:

500datesofsummer:

Penne a la Rawdka

Ok, I hate raw puns. But I just had to.

Anyway, this recipe is effing amazing. Crazy good. I’m not going to bother you all with the steps because there’s a million recipes for zucchini pasta and marinaraw out there, but I’ll tell you what I did differently.

• I don’t have my spiralizer! Left it back home in Chicago. Instead, I sliced two small zukes down the middle longways and then made thinly sliced half-circles. These are the noodles, biatch.
• Chopped heirloom tomatoes. I can’t even understand how good these are.
• I chopped up some basil and spritzed on some lime.
• I took two awesome raw staples: cashew cheez and marinaraw. I made them one. It was nothing fancy. I stirred them together in a bowl with a spoon.
• And then… I waited. Instead of eating it right away, I let the itty bitty portion of salt and all that lime juice (and possibly even some of that tomato sodium) breakdown the walls of the zucchini for about an hour. It killed me to wait, but the result was an amazing mouthfeel.

The best thing about this recipe is that I made it for basically free. The family I babysit for had some extra veg left over from their CSA, so they gave me all the zukes, heirlooms and basil. I had to buy the lime and the cashew cheez, but still. Cheap as hell.

Just try it, anyway. Especially if you don’t have a spiralizer! Or even if you do.

Reblogging myself so Alexis can see the gluten-free masterpiece I have created. I got you, homegirl.

OH MY GOD.

(via marsandtherealgirl)