Monday, February 10

Zucchini Pasta

Prep and Cook Time: 10-15 min.
Serves: 4-6
Tools: Horizontal peeler 

2 large zucchinis or 4 small
1 15oz can diced tomatoes
1 8oz can tomato paste
1 tbs coconut oil
1/2 white onion
1 tbs garlic
1tbs Italian seasoning
1 tsp salt
1 tsp black pepper
3 tbs balsamic vinegar 
1 tbs red wine vinegar
1/4 c water or more
Fresh basil 

1. Take your horizontal peeler and peel the outer layer of the zucchini - throw away.
2. Peel the "ribbons" on four edges of the zucchini and place them in a large bowl. 
3. I stopped peeling when the strands became mostly made up of the seeds. 
4. Set aside zucchini ribbons.

1. Dice 1/2 an onion and cook in coconut oil until translucent. 
2. Add tbs of garlic to the onion and stir together. If fresh garlic let it cook with the onion for a min or two. 
3. Add 15 oz can of diced tomatoes and stir together. Then, add the remaining spices and seasoning. 
4. Add 3 tbs balsamic vinegar and 1 tbs red wine vinegar and stir together.
5. Add the tomato paste and stir together and then add a 1/4 c of water. I like a thicker sauce, so I don't add as much water, but if you want a thinner sauce just add slowly add water till you get the consistency you want. 
7. Once the sauce is mixed and the consistency to your liking, stir in the zucchini ribbons and let them warm for 5 min or so.
8. Serve with Chicken Parmesan, ground meet or make a veggie medley! 
9. Enjoy!

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