I bought a spiralizer a while back when I decided that I was sick of using a julienne hand peeler to make zucchini noodles/zoodles. You can never have enough kitchen gadgets, am I right? Well, maybe you can… Anyway, if you’re looking for something a bit healthier than actual pasta noodles, zoodles are the way to go. They’re very versatile and you can make a variety of different dishes with them.
This dish is simple yet bursting with flavor. The fire roasted tomatoes, accented by garlic and basil dresses the zoodles in a tantalizing and elegant presentation of taste.
Zucchini Noodles with Pomodoro Sauce
Prep Time: 10 mins | Cook Time: 20 mins
This is a great summertime dish, it’s light, sassy and full of flavor.
Number of servings: 4
4 zucchinis, spiralized
1 14.5 oz can of diced fire roasted tomatoes, drained
6 cloves of garlic, thinly sliced
3/4 cup basil, chopped finely
1/4 cup pine nuts, toasted
1 tbsp olive oil
1 tsp sea salt
1/4 tsp pepper
Heat olive oil in a large frying pan over medium low heat, add your garlic to the pan and cook low and slow for 5-7 minutes. You want your garlic to be slightly golden, if starts to brown too quickly turn the heat down. While cooking the garlic, heat another pan on medium low to toast your pine nuts. Heat the pine nuts in the pan for about 5-7 minutes until lightly toasted. Remove the pan from heat and set aside. Make sure to keep a close eye on the pine nuts, it’s very easy to over toast them. Once your garlic is nicely golden in the other pan turn up the heat to medium and add in your zoodles and cook for 4-5 minutes, next add the fire roasted tomatoes, stir and cook for another 4 minutes or so. Lastly add the basil, sea salt and pepper, stir to combine and cook for another 2-3 minutes.
Once it’s ready, plate it up and sprinkle with toasted pine nuts and enjoy.