Zoodle Marinara Recipes
ZOODLE MARINARA
Make and share this Zoodle Marinara recipe from Food.com.
Provided by Kitchen_Kouture
Categories Vegetable
Time 30m
Yield 3 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a large saute pan over medium-high heat. Add onions and saute for 5 minutes, stirring occasionally, until the onions are soft and translucent. Add garlic and saute for 1 minute, stirring frequently, until fragrant. Add in the tomatoes, tomato paste, basil, salt, pepper, and crushed red pepper flakes, then stir to combine. Continue cooking until the sauce reaches a simmer. Then reduce heat to medium-low and continue to let the sauce simmer for about 15 minutes, or until the oil on the surface is a deep orange and the sauce is reduced and thickened. Taste, and season the sauce with additional salt and pepper if needed.
- Add in the spiralized zucchini and toss until it is evenly coated with sauce. Continue to cook for 2-3 minutes until the noodles are slightly softened. Remove from the heat and serve immediately, garnished with Parmesan cheese.
Nutrition Facts : Calories 196.4, Fat 11.1, SaturatedFat 2, Cholesterol 2.9, Sodium 1325, Carbohydrate 21.6, Fiber 5.8, Sugar 12.9, Protein 6.8
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- Add the marinara, tomatoes, garlic powder, and red pepper flakes to a large sauté pan and heat over medium heat. Bring to a rapid simmer, then reduce the heat to medium-low and continue to simmer for 3 to 5 minutes, or until the tomatoes begin to soften.
- Meanwhile, use a spiralizer fitted with the thin "spaghetti" attachment to spiralize the zucchini into noodles. Alternatively, use a vegetable peeler to shave the zucchini into long, ribbon-like noodles (but do keep in mind that this dish is much, much tastier and more enjoyable with spiralized zoodles).
- For the optional creamy pink pasta sauce: Add the cashews and filtered water to a high-speed blender, and blend on high until a completely smooth cream forms, stopping to scrape down the sides as needed. Set within reach of the stove.
- Add the zoodles to the pan along with a pinch of sea salt. Then, increase the heat to medium, and simmer for 5 to 7 minutes, or until the noodles soften to desired doneness, stirring occasionally. (Note: If you're using the cashew cream, add it to the pan just a minute or two before the zoodles finish simmering.)
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- First make the zoodles. Wash the zucchini and cut off the ends. Then either use a spiralizer or a handheld spiralizer to cut them into long thin strips that resemble spaghetti.
- Then make the marinade. Fill a medium bowl with water and bring it to a boil. Add the whole tomatoes and leave them in the boiling water for about 1 minute. Then drain and rinse with very cold water. The tomato skin should be wrinkled and coming off the flesh easily. Peel the tomatoes with your hands or use a small knife.
- Heat some oil in a large pot and sauté the onion for about 3 minutes or until translucent. Then add the garlic and cook for another minute. Stir in the tomato paste and the sugar and cook for 2 more minutes.
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- Heat oil in a large saute pan over medium-high heat. Add onions and saute for 5 minutes, stirring occasionally, until the onions are soft and translucent. Add garlic and saute for 1 minute, stirring frequently, until fragrant. Add in the tomatoes, tomato paste, basil, salt, pepper, and crushed red pepper flakes, then stir to combine. Continue cooking until the sauce reaches a simmer. Then reduce heat to medium-low and continue to let the sauce simmer for about 15 minutes, or until the oil on the surface is a deep orange and the sauce is reduced and thickened. Taste, and season the sauce with additional salt and pepper if needed.
- Add in the spiralized zucchini and toss until it is evenly coated with sauce. Continue to cook for 2-3 minutes until the noodles are slightly softened. Remove from the heat and serve immediately, garnished with Parmesan cheese.
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