Ingredients
- 1/2 cup onion, diced
- 6 cloves garlic, minced
- 1/2 cup fresh basil, roughly chopped
- 2 large zucchinis, spiralized
- 2 tablespoons olive oil
- 1 (28 ounce) can diced tomatoes
- 2 tablespoons tomato paste
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon crushed red pepper flakes
- Parmesan cheese, freshly grated
Directions
Heat oil in a large sauté pan over medium-high heat.
Add onions and sauté for 5 minutes, stirring occasionally, until the onions are soft and translucent.
Add garlic and sauté for 1 minute, stirring frequently, until fragrant.
Add in the tomatoes, tomato paste, basil, salt, pepper, and crushed red pepper flakes. Stir until well combined.
Continue cooking until the sauce reaches a simmer, then reduce heat to medium-low and continue to let the sauce simmer for about 15 minutes, or until the oil on the surface is a deep orange and the sauce is reduced and thickened.
Taste, and season the sauce with additional salt and pepper if needed.
Add in the spiralized zucchini and toss until it is evenly coated with sauce.
Continue to cook for 2-3 minutes until the noodles are slightly softened.
Remove from the heat.
Serve immediately, garnished with Parmesan cheese.
Recipe in Action
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4 Servings
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Difficulty: Difficult
Nutrition Tip 
Eating only vegetables might not keep you full for very long since it is such a low energy meal. Consider making this recipe half pasta and half zoodle if you feel hungry shortly after eating it.
New Jersey blogger, Ali Maffuci, made her first spiralized zuchinni dish in 2013, and went on to write a cookbook, Inspiralized: Turn Vegetables into Healthy, Creative, Satisfying Meals. She was inspired by her mom's diabetes to find an alternative to pasta.
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