Pasta with Red Pepper Marinara


2 C red bell peppers, chopped

1 C tomatoes, chopped

1/2 C sun-dried tomatoes, chopped

1/2 C apple, chopped

2 T olive oil

1 T garlic, mined

2 T fresh basil, chopped

2 T fresh chives, chopped

1 T fresh thyme, chopped

1 t Celtic salt

Dash of cayenne


In a blender, process red bell peppers, tomatoes, apple, olive oil, garlic, cayenne, and salt until smooth. Add basil, chives, and thyme and pulse until the herbs are small pieces. Serve over pasta. Pasta can be made from zucchini or butternut squash. Process the pasta using a vegetable spiralizer.