Ingredients
- 1/2 C onion
- 6 cloves garlic
- 1/2 C basil, fresh leaves
- 2 large zucchini
- 2 Tbsp olive oil
- 1-28 oz can canned diced tomatoes, low sodium
- 2 Tbsp tomato paste, low sodium
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/8 tsp crushed red pepper flakes
- parmesan cheese, freshly grated
Directions
Mise en Place
- Dice onion, peel and mince garlic, roughly chop basil
- Spiralize zucchini
- Measure out all ingredients
Prepare the Sauce
- Heat oil in a large sauté pan over medium-high heat.
- Add onions and sauté for 5 minutes, stirring occasionally, until the onions are soft and translucent.
- Add garlic and sauté for 1 minute, stirring frequently, until fragrant.
- Add in the tomatoes, tomato paste, basil, salt, and pepper, and crushed red pepper flakes, then stir to combine.
- Continue cooking until the sauce reaches a simmer, then reduce heat to medium-low and continue to let the sauce simmer for about 15 minutes, or until the oil on the surface is a deep orange and the sauce is reduced and thickened.
- Taste, and season the sauce with additional salt and pepper if needed.
Add the Zucchini
- Add in the spiralized zucchini and toss until it is evenly coated with sauce.
- Continue to cook for 2-3 minutes until the noodles are slightly softened.
- Remove from the heat.
Serve
- Serve immediately, garnished with Parmesan cheese.
- Enjoy!
Recipe in Action
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4 Servings
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Difficulty: Difficult
Nutrition Tip 
Eating only vegetables might not keep you full for very long since it is such a low energy meal. Consider making this recipe half pasta and half zoodle if you feel hungry shortly after eating it.
New Jersey blogger, Ali Maffuci, made her first spiralized zuchinni dish in 2013, and went on to write a cookbook, Inspiralized: Turn Vegetables into Healthy, Creative, Satisfying Meals. She was inspired by her mom's diabetes to find an alternative to pasta.
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