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Puttanesca Sauce over Zucchini Pasta
Puttanesca Sauce over Zucchini Pasta

This recipe is a variation to the pesto pasta that we serve on our menu at Hacienda del Sol. Both are delicious detox-friendly recipes and you’ll be amazed how much the texture of the zucchini pasta resembles real pasta! If you’re used to eating heavy wheat pasta… won’t miss it at all! Above all this pasta is easy to digest, which is what makes it such a great detox recipe. The more easily a meal can be digested the less energy and resources the body has to waste on digestion, rather than helping your body renew and cleanse.

Yield: 5 servings

Puttanesca Sauce 

1 cup sun-dried tomatoes, soaked in one cup of water for 20 minutes
2 cloves of garlic, finely chopped
1 tablespoon red onion, finely chopped
½ cup fresh basil, finely chopped
1 cup pitted kalamata olives
2 tablespoons olive oil
2 tablespoons maple syrup (leave it out if you want a sugar free version)
1/2 tablespoon dried Italian seasoning
1 cup cherry tomatoes, sliced in half or quarters
½ teaspoon fresh sea salt (or to taste)

To Make The Puttanesca Sauce: Empty the sun dried tomatoes from the soak water. Roughly chop the sun dried tomatoes. Place them in a large mixing bowl, and add the rest of the ingredients. Mix thoroughly, and let the juices marinate together for at least 30 minutes. Serve over the Raw zucchini pasta!

Raw Zucchini Pasta
5 zucchini
2 tablespoons of olive oil
2 tablespoons freshly squeezed lemon juice

To Make The Zucchini Pasta: Cut ends off zucchini then cut in half. Sandwich 1 segment of zucchini between the metal nose of your spirulizer and spiked handle; start spinning. Repeat with the remaining zucchini segments. Voila, instant pasta! Toss the spaghetti in the olive oil and the lemon juice. Allow the spaghetti to sit at room temperature for at least one hour. For best results spoon out the marinated zucchini onto non-stick drying sheets and place in your dehydrator for one hour before serving.