zucchini pasta & tomato basil sauce.

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i bought a spiralizer on amazon a few months ago and i have to say i’m very happy with my purchase!  i use it to make zucchini pasta.  it really does satisfy your pasta cravings with a fraction of the carbohydrates.  it’s a light, summer meal that you can pair with chicken meatballs, or even ground turkey for a bolognese!



5 medium sized zucchini

1/2 sweet onion, diced

1 14.5 oz can diced tomatoes

1 28 oz can crushed tomatoes

2 cloves garlic, minced

olive oil

salt& pepper to taste

fresh basil, chopped – however much you like! save some whole leaves for garnish

1 teaspoon red pepper flakes

1 teaspoon oregano

in a large, deep skillet, turn on medium/high heat

add a drizzle of olive oil, onions and garlic

let simmer until onions become translucent

add crushed tomatoes, diced tomatoes, spices and basil

let simmer on low heat for about 20 minutes

use a hand blender and blend sauce until smooth (you do not have to do this, I just thought it would be better without chunks! if you like it chunky, leave it)

spiralize the zucchini according to your spiralizer’s instructions- they’re all different!

in a large skillet on medium/high heat, add a drizzle of olive oil

add spiralized zucchini

let simmer until zucchini is slightly tender but still al dente (i cooked it for about 5 minutes while stirring- making sure all zucchini was evenly cooked)

add tomato basil sauce to the pan of zucchini – however much you like

add fresh basil leaves on top and garnish with grated parmesan cheese!

serve & enjoy!


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