Whoever thought that zucchini could be a substitute for pasta noodles? Get the tasty zest of spaghetti without the carbs! At first my kids weren’t used to the idea but once they dug in, they found the combination of the sauce and zucchini rather unique but delicious all the same. I serve this more often than not and I never heard them say they missed the old traditional spaghetti.
What you need: (Makes 2 servings)
pound zucchini (2 medium zucchini)
2 tablespoons extra virgin olive oil
2 teaspoons finely chopped garlic
2 tablespoons tomato paste
1 can diced tomatoes & green chilies, undrained
1 tablespoon chopped fresh basil (or 1 drop of doTERRA Basil Essential Oil)
Parmesan cheese, optional
What to do:
Spiralize zucchini according to spiralizer directions. Alternatively, carefully cut zucchini lengthwise into long thin noodles with vegetable peeler, stopping when seeds are visible; set aside.
Heat large skillet over medium-low heat. Add olive oil and garlic to pan; cook 30 seconds. Stir in tomato paste and cook 2 minutes. Stir in undrained tomatoes until well combined; bring to a boil. Cook until liquid has reduced and sauce is thickened, about 4 minutes.
Add zucchini noodles and stir to coat noodles with sauce. Continue cooking 2 to 3 minutes, just until noodles are softened slightly. Garnish with basil and parmesan cheese, if desired. Serve immediately.
*Can easily be doubled to make 4 servings using a 5-quart saucepan instead of a skillet.
ABOUT RENAI STUPART
Renai is a holistic lifestyle coach, mama of 2, business & self-empowerment facilitator & entrepreneur. She passionately advocates a healthy lifestyle with decades of experience within business and the wellness industry through strategies that make it easy, simple and quick for one to grow their full potential. This she continuously shares with everyone journeying along the path to soulful wellness!