This is a new spin on the classic veggie noodles with tomato sauce. Stir fresh spiralized zucchini into this homemade sauce that is a more economical and healthier option than store bought!
For noodles, spiralize zucchini with the fettucine blade on the Veggie Spiralizer.
Heat 1 tsp (5 mL) of the oil in 12” (30 cm) Executive Nonstick Skillet over medium-high 3-5 minutes or until shimmering. Add zucchini; cook 3 minutes, stirring occasionally.
Turn off heat. Remove zucchini; drain well and press down with paper towels to get rid of any extra moisture; set aside.
For sauce, grate carrot with Microplane® Adjustable Fine Grater.
Heat remaining oil in Skillet. Add garlic, basil, oregano and red pepper flakes: cook 1 minute, stirring constantly. Add carrot, tomatoes with their juices and salt.
Cook over medium heat 12-14 minutes or until sauce is thickened, stirring occasionally.
Add zucchini noodles and Parmesan cheese to Skillet; toss to coat. Bring to a boil over high heat; reduce heat and simmer for 2 minutes. Remove from heat. Top with additional Parmesan cheese, if desired.
Calories 170, Total Fat 9 g, Saturated Fat 1.5 g, Cholesterol 0 mg, Sodium 630 mg, Carbohydrate 18 g, Fiber 6 g, Protein 5 g
Add cooked chicken, shrimp or tofu for an easy weeknight meal.
There was an error loading the Component. Please try again later.
You will not be connected to a party or Consultant.
You will not be connected to a party.