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Zucchini Spaghetti

Makes 2 servings
1 zucchini, made into noodles with a spiral slicer (for spaghetti), a vegetable peeler (for fettuccine), or a mandolin (for lasagna).    
Raw Marinara Sauce:
1/2 cup sun-dried tomatoes, soaked for 20 minutes
1 ripe tomato, chopped (about 1 cup)
1 tablespoon extra virgin olive oil
1/4 cup raw pine nuts
1 clove garlic
1/2 cup fresh basil leaves
1 tablespoon apple cider vinegar or lemon juice
1 teaspoon dried oregano
1/4 teaspoon sea salt, or to taste
dash cayenne
Process all ingredients in a food processor and blend well.  Do not blend smooth, leave some texture.  Serve at room temperature over zucchini.