Kids love making the noodles and because they look different they will even eat them!
Pasta is a favourite dish for many and can be made in so many ways. I used to love pasta, it was my go to meal when I was in a rush because I could add just about anything to it and, make it delicious. To my greatest disappointment I had to avoid gluten due to a sensitivity and an auto immune disorder. While there are many brands out there that are gluten free they just don't quite taste the same all though some come very close.
That is why I love this healthier alternative, Zucchini Noodles. That's right! When I first heard of these noodles I thought it was a joke and decided I had to investigate and try it out for myself. I invested in a spiralizer apparatus which you can purchase on line or just about anywhere now and got myself some zucchinis. At first I wasn't quite sure about consuming raw zucchini to be honest so I sautéd it in a pan with some olive oil just to take the chill out of it and then added a delicious tomato marinara sauce to it. I have to say that it was actually quite delicious and is now one of my favourite dishes.
Its worth the investment of a spiralizer and you can use it to make spiraled beets, carrots, cucumbers, squash and even sweet potato. Kids love making the noodles and because they look different they will even eat them!
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Prep Time - 10 mins | Cook Time - 20 - mins | Total Time -30 - mins
4 medium zucchini
2 Tbsp olive oil extra virgin
1 small onion diced
1 clove garlic smashed
4 cups cherry tomatoes (2 pints or 1 quart)
1 tsp powder turmeric
1 tsp kosher salt
1/2 tsp pepper
1/2 tsp oregano
8 leaves basil roughly chopped
1. Wash the zucchini and cut off the ends. Cut the zucchini in half if you like shorter noodles or keep longer length for longer noodles. Use the spiralizer to create the noodles and set aside.
2. On medium heat in a medium pot, heat the olive oil and add the onions. Sauté the onions until translucent, approximately 1-2 minutes. Do not let the onions get brown. Add the clove of smashed garlic, and cook for 1 minute.
3. Add the cherry tomatoes, turmeric, pepper, oregano, and salt to the pot and cover. As the tomatoes cook and soften, you can mash them with a fork to help them form a chunkier style sauce. Most tomatoes will burst on their own as they are cooking, about 5-7 minutes.
4. Once the tomatoes are bursting reduce heat to low and allow to simmer for 10 minutes. Taste the sauce and add any salt or spices that are needed.
5. Remove from heat. Remove the piece of smashed garlic before serving. There are two ways you can serve. You can add the zucchini noodles to the pot and toss to combine, or you can place zucchini noodles in bowls and spoon the sauce over top.
6. Sprinkle the torn basil over top. You can sprinkle Parmesan cheese or nutritional yeast.