Zucchini Noodles with Spicy Tomato Sauce
20Prep Time Minutes
20Total Time Minutes
6Number of Ingredients
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
|% Daily Value|
|Total Fat||14 g||22%|
|Saturated Fat||2 g||10%|
|Dietary Fiber||4 g||15%|
|Vitamin C||32 mg||54%|
|Vitamin A||2713 iu||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.
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