Zucchini Noodle Pasta (Version 2)

  • Date March 17, 2013
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Ever since I made the first attempt at the zucchini noodle pasta, which involved very little zucchini thanks to a poor shopping time choice when the shelves were bare, I have wanted to repeat the recipe and see how close I could get this noodle pasta to a regular pasta. Last night was attempt number two! I went bare bones simple here and made the zucchini with a simple tomato-basil sauce. 


3 large zucchini
1 jar of tomato sauce
1 red pepper
1 garlic bulb
2 cups spinach
fresh basil
red chili peppers (to taste)
salt and pepper (to taste)
Parmesan cheese (to taste)

  • Spiralize the zucchini and set aside - see the original post on how to spiralize
  • Preheat oven to 400' and cut up red pepper and garlic and roast in oven for 20 minutes (flipping twice). 
  • Combine the tomato sauce, red pepper, garlic, spinach (chopped), red chili peppers, salt and pepper and let simmer on the stove
  • Boil water and put in the zucchini, cook for 2-3 minutes. 
  • Toss together with the sauce and sprinkle Parmesan cheese on top. 
  • Serve and enjoy!

Total calories (and I had to double check twice as I didn't believe it was 400) - that's for the whole recipe and we served it three ways. Well, actually only two ways as the three hot chili peppers I used spiced out my third consumer who had to switch to milk and cereal. Sorry.  Brett gave it a solid two thumbs up and I was very pleased. This combined with the shoestring yams is making my spiralizer a solid purchase. 

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