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Zucchini Noodle with Garlic Tomato Sauce

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Ingredients

Adjust Servings:

	2 Tbsp olive oil
	2 zucchini
	1 serrano chilis optional
	50 g cashew nuts
	50 g olives without pits
	some fresh basil
	25 g parmesan
	garlic tomato sauce
	2 cloves crushed garlic
	1 can diced tomato
	1 Tbsp tomato paste
	1 Tbsp balsamic vinegar
	a pinch of salt
	a pinch of pepper
	1 tsp sugar

Zucchini Noodle with Garlic Tomato Sauce

Name: Zucchini Noodle with Garlic Tomato Sauce
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 Servings
Ingredients: olive oil: 2 Tbsp; zucchini: 2; chilis: 1 serrano; cashew nuts: 50 g; olives: 50 g; basil: some fresh; parmesan: 25 g; garlic: 2 cloves crushed; diced tomato: 1 can; tomato paste: 1 Tbsp; balsamic vinegar: 1 Tbsp; salt: a pinch of; pepper: a pinch of; sugar: 1 tsp

Features:

25 mins
Serves 2
Easy

Ingredients

2 Tbsp olive oil
2 zucchini
1 serrano chilis
optional
50 g cashew nuts
50 g olives
without pits
some fresh basil
25 g parmesan
garlic tomato sauce
2 cloves crushed garlic
1 can diced tomato
1 Tbsp tomato paste
1 Tbsp balsamic vinegar
a pinch of salt
a pinch of pepper
1 tsp sugar

Directions

Zucchini Noodle with Garlic Tomato Sauce

is a great recipe for someone who loves noodle or pasta with a low-carb version. It has strands of veggies without all the carbs from regular pasta and tastes delicious, that’s why we are in love with this healthy easy recipe. There’s fresh zucchini, basil, olive, cashew, lots of parmesan cheese and drizzle with garlic tomato sauce. The best part? It only takes 25 minutes to make.

Note:

If you don’t have a vegetable spiralizer, then just cut lengthwise slices from zucchini using a vegetable peeler, and stop when the seeds are reached. Turn zucchini over and continue ‘peeling’ until all the zucchini is in long strips (discard seeds). Slice the zucchini into thinner strips resembling noodles.
Do not let the zucchini noodles cook any longer than 5 minutes or they will become mushy.

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Steps

1 Done 10 mins	preparation Wash, trim, and spiralize the zucchini (see notes above for how to do this without a spiralizer). Remove seeds from a chili and then slice thinly.
2 Done 6 mins	garlic tomato sauce - Heat a Tablespoon olive oil in a sauce pan over low-medium heat. - Add the crushed garlic and sauté for a minute. - Add the tomato paste, canned tomato, and balsamic vinegar. - Let it cook for 5 minutes. Season the sauce with salt, pepper, and sugar. (At this point you can turn off the heat, or just let it simmer on very low heat but stir occasionally to prevent burning while we are cooking the zucchini noodles)
3 Done 5 mins	zucchini noodles In a large pan, heat a tablespoon of olive oil. Add the chili, olives, cashew nuts, and zucchini noodles. Stir all together for about 3-5 minutes or cook until the zucchini al dente. Keep stirring, so that all the zucchini noodles have a chance to hit the bottom of the pan.
4 Done 4 mins	serving Serve the zucchini noodles directly and pour some ladle of the sauce. Garnish with some fresh basil and a lot of parmesan cheese.