Description
A delicious and healthy zucchini pasta dish topped with a savory tomato sauce.
Ingredients
Scale
- 2 large zucchini (cut with a julienne peeler or spiralizer)
- 2 teaspoons sea salt
- 2 tablespoons cooking oil
- 2 medium onions (chopped)
- 3 cloves garlic (smashed)
- 28 ounce can diced tomatoes
- 2 teaspoons honey or coconut sugar
- 1 teaspoon balsamic vinegar
- 1 teaspoon sea salt (more to taste)
- Optional: parmesan cheese or a little nutritional yeast (to serve)
Instructions
- Place the julienned zucchini in a large bowl and toss with 2 teaspoons of sea salt. Set aside.
- Heat the oil in a medium-sized pot over medium-high heat. Add the onion and cook, stirring frequently, for 10 minutes.
- Add the garlic and cook for 2 minutes more. You want the onion to be nice and brown.
- Scrape the onion and garlic into a blender and add the diced tomatoes. Blend until smooth.
- Pour the sauce back into the pot and add the remaining ingredients. Heat until the sauce is warm.
- Rinse the zucchini pasta well under hot water then gently squeeze handfuls of it to dry.
- Serve the pasta with the sauce on top and a little parmesan cheese or nutritional yeast.
Notes
- This dish is a great low-carb alternative to traditional pasta.
- Feel free to adjust the seasonings to your taste.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 250
- Sugar: 6g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 0mg