Zucchini Noodles with Fresh Tomato Basil Sauce (print)

Electric Diet · https://electricdiet.com/zucchini-noodles-tomato-basil

Zucchini Noodles with Fresh Tomato Basil Sauce

Spiralized zucchini warmed in a quick sauce of fresh tomatoes, garlic and olive oil, finished with basil. Light, vegan and gluten-free.

Developed by the ElectricDiet team

4 servings

4 medium zucchini, about 2 pounds, ends trimmed
¾ tsp salt, divided
3 tbsp extra-virgin olive oil
4 garlic cloves, thinly sliced
¼ tsp red pepper flakes, optional
2 lb ripe tomatoes, cored and chopped, or one 28-ounce can whole peeled tomatoes
1 cup fresh basil leaves, loosely packed, torn
black pepper, to taste

Wash the zucchini and tomatoes under running water. Spiralize the zucchini into noodles, cutting very long strands in half with kitchen scissors.
Toss the zucchini noodles with 1/4 teaspoon of the salt in a colander set in the sink and let them drain for 10 to 15 minutes.
Meanwhile, warm the olive oil in a large skillet over medium-low heat. Add the garlic and red pepper flakes and cook, stirring, for about 1 minute, until the garlic smells fragrant but hasn't browned.
Add the tomatoes and the remaining 1/2 teaspoon salt. Raise the heat to medium and simmer for 10 to 12 minutes, stirring now and then and pressing the tomatoes with the spoon, until they break down into a sauce that coats the spoon.
Press the zucchini noodles gently between clean kitchen towels to soak up the extra water.
Add the noodles to the skillet and toss them in the sauce for 1 to 2 minutes, just until warm. Take the pan off the heat, stir in most of the basil and season with black pepper.
Divide among 4 plates, top with the remaining basil and serve right away.

Wash produce under running water before cutting, and scrub firm produce like zucchini with a clean brush.
Refrigerate leftovers in covered containers within 2 hours, keeping the sauce and noodles separate.
We'd eat them within 3 to 4 days, the window USDA gives for refrigerated leftovers.

175 kcal · protein 5 g · carbs 17 g · fiber 5 g · fat 11 g · sugars 12 g · sodium 470 mg

Estimate from USDA FoodData Central (SR Legacy) values for each ingredient. Values change with brands and portion sizes.