![]() ![]() Serve: Stir in basil and Parmesan cheese.Add zucchini noodles to the sauce and cook for 2-3 minutes or until tender.Bring to a light simmer and cook for 10 minutes. Add in crushed tomatoes, oregano, and red pepper flakes. Next, add garlic and cook for an additional minute. Add in onion and cook for 2-3 minutes until tender. Prepare the sauce for zucchini noodles: Add oil to a large saucepan.I like to leave the skin on the zucchini for the color and added fiber. Spiralize zucchini: Making zucchini noodles at home does not take much effort at all! I love using this handheld zoodler, this countertop one or you could also use the attachment on your food processor if you have it as well.Skip it or add a plant based-alternative to keep this zucchini pasta vegan. ![]() Parmesan: Completely optional, I like to grate a little parmesan cheese over my pasta to finish it off.SHARP BLADES FOR 3/16-INCH SLICES- The tomato cutter slicer adopts specially. Fresh basil complements Italian cooking perfectly. The reinforced aluminum frame facilitates the stability of the machine. Basil: You can’t beat the taste of fresh herbs in just about any savory dish.If you like spice add a little more of the red pepper flakes into this Zucchini Pasta dish! Seasoning: Dried oregano brings a delicious aroma and red pepper flakes add just a hint of heat.I like that these two options add a little chunkiness to the tomato sauce. Canned diced tomatoes would be great as well. Tomatoes: Canned crushed tomatoes are added to make the tomato sauce robust and super flavorful.Add some Italian herbs and it tastes just like the real deal. ![]()
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