Zucchini Noodles with Lemon-Basil Tomato Sauce

**I don't like raw zucchini, but this sauce is worth pouring over any other vegetable (like more tomatoes), or a bright, clean veggie shot. 

Zucchini Noodles with Lemon-Basil Tomato Sauce

from "Living Raw Food" by Sarma Melngailis

Serves 4-6

Heirloom Tomato and Lemon-Basil Sauce
4 cups chopped yellow heirloom tomatoes
1 cup chopped celery (about 1 stalk)
1 small shallot, coarsely chopped
1/2 clove garlic
3 tablespoons freshly squeezed lemon juice
2 teaspoons sea salt
1/2 cup extra virgin olive oil
1 cup coarsely chopped lemon basil

Add the tomatoes, celery, shallot, garlic, lemon juice, and salt to a blender, and blend until completely smooth. With the blender running, slowly pour in the olive oil and continue blending until fully emulsified. Transfer to a bowl and stir in the chopped basil.

To finish:
5-6 medium zucchini
1 red bell pepper, julienned
1 yellow pepper, julienned
freshly ground black pepper
sea salt

Trim the ends of the zucchini. Using a spiral slicer or hand vegetable peeler, slice the zucchini into ribbons and transfer to a large bowl.

Add the red and yellow peppers and enough of the tomato basil sauce to generously coat the vegetables. Season to taste with pepper and additional salt, as desired.