Thai Zucchini Pasta

Last night I made a quick dinner of zucchini pasta with a Thai sauce. The spiralizing of the zucchini into noodles looks time consuming but isn't. Two zucchini makes enough for two people. I prefer these noodles to flour pasta.  Zucchini noodles work with any kind of pasta sauce or dressing. You can try a white sauce, a red sauce, a pesto sauce, or this Thai inspired sauce.

Pasta:
2  peeled zucchini spiralized into noodles ( I use a spiralizer made by Benriner)

Thai Sauce:
1/4 c. coconut milk
1/4 c. olive oil
1/4 c.  almond butter (you can use peanut butter for a true Thai flavor, but peanut butter isn't raw)
1 clove garlic
1 dried hot pepper ( I used a red hot chilli pepper)
1 inch ginger
juice of one lime
Himalayan sea salt to taste

Blend all ingredients in a high speed blender.  Pour over noodles and toss well.  Garnish with red pepper flakes and parsley.  Basil would make a great garnish as well.