Zucchini Noodles with Spicy Tomato Sauce
Minutes Prep time: 20
Minutes Total time: 20
Servings: 2
Difficulty: easy
Minutes Prep time: 20
Minutes Total time: 20
Servings: 2
Difficulty: easy
1 pound zucchini (2 medium zucchini)
2 tablespoons extra virgin olive oil
2 teaspoons finely chopped garlic
2 tablespoons Hunt's® Tomato Paste
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
1 tablespoon chopped fresh basil
Parmesan cheese, optional
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 59 mg | 6% |
Carbohydrate | 14 g | 5% |
Cholesterol | 0 | |
Total Fat | 14 g | 22% |
Iron | 2 mg | 11% |
Calories | 189 kcal | 9% |
Sodium | 346 mg | 14% |
Protein | 4 g | 7% |
Saturated Fat | 2 g | 10% |
Sugars | 8 g | 1% |
Vitamin C | 32 mg | 54% |
Spiralize zucchini according to spiralizer directions. Alternatively, carefully cut zucchini lengthwise into long thin noodles with vegetable peeler, stopping when seeds are visible; set aside.
Heat large skillet over medium-low heat. Add olive oil and garlic to pan; cook 30 seconds. Stir in tomato paste and cook 2 minutes. Stir in undrained tomatoes until well combined; bring to a boil. Cook until liquid has reduced and sauce is thickened, about 4 minutes.
Add zucchini noodles and stir to coat noodles with sauce. Continue cooking 2 to 3 minutes, just until noodles are softened slightly. Garnish with basil and parmesan cheese, if desired. Serve immediately.
This recipe can easily be doubled to make 4 servings, just be sure to use a 5-quart saucepan instead of a skillet.
Zucchini Noodles with Spicy Tomato Sauce