Written by Ritu Agarwal, Holistic Nutritionist
This recipe is a simple and delicious alternative to regular spaghetti. The noodles are made from zucchini, using a nifty device called a Spiralizer. This dish is suitable for vegans, and those requiring gluten-free, nut-free, dairy-free meal options. Packed full of vegetables, you’re getting a great serving of vitamins, minerals, antioxidants and fibre. Fresh, ripe ingredients from your garden or local farmer’s market are going to give the sauce a much better flavor.
Yield: 6-8 Servings
• 4-5 large zucchini (green or yellow or both) • 2 tbsp olive oil • 5-6 cloves of garlic minced • 2-3 cups finely chopped soft ripe field tomatoes • handful fresh basil leaves chopped • dried oregano to taste • dried basil to taste • salt and freshly ground black pepper to taste • 1-2 teaspoons of raw honey Note: Large wok and spiralizer is needed for use.
- Use a spiralizer and fit the spaghetti shaping blade.
- Wash zucchini, and cut into half pieces or smaller depending on size of zucchini to fit into spiralizer to create spaghetti- shaped noodles from zucchini.
- Set noodles aside in large bowl.
- Take the ends of un-spiralized zucchini bits that are left behind and chop these and set aside.
- In a large wok, pour olive oil into bottom, enough to fry garlic.
- Add the chopped zucchini ends and fry for 3-4 minutes.
- Add tomatoes, oregano, dried basil, black pepper, salt.
- Lower heat to medium, cover and simmer for 6-10 minutes, checking and stirring periodically, until some of water from tomatoes has evaporated to create a thicker sauce.
- Turn off heat, and add chopped fresh basil and honey. Mix. Add sauce to zucchini noodles. Mix thoroughly to coat noodles.
Note: The zucchini noodles themselves require no cooking; cooking them may turn them soggy and watery, but you may heat them slightly if you’d like. Picture above in the zucchini pasta recipe was taken from: http://wholeandheavenlyoven.com/2016/08/22/creamy-heirloom-tomato-basil-zucchini-noodles/