Zucchini and Red Sauce with Kale Salad

I am a huge fan of macaroni and red sauce.  I wouldn’t be a good Italian if I didn’t love pasta.  I have tested out a couple of raw red sauce ideas and right now this is one of my favorites.   Everything was so fresh and the flavors all balanced nicely.  I had this for lunch but it would have been better for dinner since it was a lot.  The next time I do a red sauce I want add a few dried tomatoes.  I bought, them but forgot until it was too late for this recipe.  

Red Sauce (1 serving)

1  plum tomato
1 clove of garlic (more if you’re brave)
pinch of sea salt
1 tablespoon of olive oil
sprinkle of cayanne pepper
dash of basil flakes 

Take 1 roma tomato, olive oil, salt, basil spice, cayenne chili powder, garlic and blend until mostly smooth.  I don’t like for my sauces to be smooth like soups; I like a little chunky.  I set aside a few pieces of tomato before blending  to add to the top of the sauce.

Zucchini equals Macaroni

I used a hand peeler to make “noodles”out of an raw zucchini.  I used about half of a zucchini for one serving.  This would have been much easier if I owned a spiralizer.  I loved that the zucchini was thin and I could twirl it with my fork, just like real spaghetti.

Kale and Corn Salad

For the salad, I kept it simple.  I used 1 leaf of kale.  I broke it into pieces and then used my hands to massage the leaves with a teaspoon of apple cinder vinegar and a teaspoon of olive oil.  

I added fresh, raw corn and some celtic sea salt to the top.  The sweetness of the corn and the tangy vinegar match perfectly with a bit of salt for a simple topping.