Zoodles in Tomato & Basil Sauce
In this dish I have taken Zoodles – zucchini cut in the shape of noodles – and added some pasta sauce to it to make a carb free pasta dish.
Doesn’t it look like normal wheat pasta? It’s just amazing! If you haven’t made Zoodles pasta till now you are really missing out on something.
Tomato and basil zucchini pasta is delicious, satisfying, flavourful and vegan! A perfect meal for lunch and dinner. They’re a great way to sneak in some extra vegetables into your diet. I am sharing a very simple, delicious and light recipe. It is not heavy on the sauce but it’s got a subtle tomato and basil flavour with a hint of garlic and noodles tossed in it. They make for a perfect healthy meal that you don’t have to feel guilty about eating!
What to serve with Zoodles?
- Stir-fry vegetables
- Focaccia bread
- Side salad
- Grilled tofu
Why is this recipe so nutritious?
The primary ingredient in this dish:
- Tomatoes – loaded with vitamin C and vitamin A
- Garlic – anti-inflammatory and anti-cancerous l
- Zucchini – low in carbs and calories, high in fibre and vitamin C
- Basil – anti-inflammatory
- Olive oil – loaded with healthy omega-3 and omega-6 fatty acids
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
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- Prep time: 20 minutes
- Cook time: 10 minutes
Ingredients
For the Zucchini noodles:
- 2 medium-sized zucchinis chopped in spaghetti shape
- 3–4 tablespoon olive oil
- 2–3 cloves garlic, finely chopped
- Two carrots, long and thinly sliced
- 4–6 florets of broccoli
- Salt to taste
- Chilli flakes to taste
For the Tomato and Basil sauce:
- 4 to 6 tomatoes, diced
- 1/4 tsp white pepper
- 1/4 cup basil, finely chopped
- 1 cup onion, finely chopped
- 4–5 garlic cloves, crushed
- 3–4 tbsp olive oil
- Salt, to taste
Method
- 1)
In a large skillet, combine the onions and oil. Sauté over medium-low heat for three minutes.
- 2)
Add garlic and sauté for another one minute
- 3)
Add tomatoes, salt and pepper. Continue cooking over medium-low heat for 8–10 minutes until the tomatoes become tender or mushy.
- 4)
Add basil and cook for another two minutes. Once the sauce is done, add the zucchini noodles and toss them gently. Mix the noodles with the sauce.
- 5)
In another pan add 1 tablespoon olive oil and chopped vegetables, salt, chilli flakes and pepper. Give them a slight toss for a few minutes, just enough that they don’t lose their crunch.
- 6)
Add the cooked vegetables to the Zoodles pasta and mix everything well.
Serve the hot Zoodles pasta and enjoy!
Notes
- Feel free to add more vegetables of your choice to the sauce
- Don’t overcook the zoodles
- Spiralize your zucchini and set it aside in a colander or on a paper towel for some time before adding it to the sauce so that any excess water is removed.
- You can store the Zoodles pasta in the refrigerator for 2-3 days.
