Zoodles & Tomato Sauce
May 25, 2017
Zoodles!!! Who would have thought zucchini noodles tasted so good. I like 'em even more than real pasta noodles, they're my new fav. Whip these up or should I say turn these out with a spiralizer in less than 5 minutes and voila, you've got noodles to go with any sauce or as a fun way to eat your veggies.
*Anti-oxidant, *Anti-inflammatory, *Fiber
- Prep: 5 mins
- Cook: 10 mins
- Yields: 2-3 Servings
1Rinse off zucchini and cut the ends off.
2If zucchini are really long, cut in half and spiralize each half at a time.
3Spiralize using the spaghetti noodle option.
4From here you can either bake the noodles or saute them. If baking, heat oven to 350 and place on a baking sheet and sprinkle with salt and pepper. If sauteing, using a skillet, over low heat, add oil and zoodles. Season with salt and pepper to your liking.
5The zoodles may start to sweat and leak water (totally normal).
6Drain off excess water and cook until zoodles are soft.
7Add to a bowl and serve with your favorite sauce or as a side.
FAB Tip: I love using my OXO spiralizer. It's easy to use and store. And for my favorite tomato sauce, it's Trader Joe's Tomato Basil hands down.