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Hey there, pasta lovers!
Are you in the mood for something light yet super satisfying? Look no further!
Today, I’m excited to share my zoodles with marinara sauce recipe.
Zoodles, or zucchini noodles, are a fun twist on traditional pasta. They’re health-packed and really easy to whip up!
Pair them with a rich, homemade marinara, and you’ve got a meal that’s both delicious and guilt-free.
Let’s dive in and get cooking!
Possible Ingredient Alternatives
Extra virgin olive oil can be replaced with avocado oil for a similar heart-healthy fat profile and neutral flavor. This substitution works well for those seeking a higher smoke point oil or a milder taste. Avocado oil can be used in the same quantity as olive oil.
For a lower-carb option, diced tomatoes can be substituted with fresh, diced roma tomatoes. Use about 3 cups of fresh tomatoes to replace the canned version. This substitution may require a longer cooking time to achieve the desired consistency and may need additional seasoning.
Zucchini noodles can be swapped with spiralized yellow squash or butternut squash for variety. Yellow squash provides a similar texture and mild flavor, while butternut squash offers a slightly sweeter taste and more robust texture. Both alternatives maintain the low-carb aspect of the dish. Cooking times may need slight adjustment based on the vegetable’s thickness.
| Preparation Time | 10-15 minutes |
| Cooking Time | 20-25 minutes |
| Total Time | 30-40 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 400-450
- Protein: 10-12 g
- Fat: 25-30 g
- Carbohydrates: 40-45 g
Ingredients
- 2 tablespoons extra virgin olive oil
- 1/2 cup chopped white onions
- 6 garlic cloves, minced or pressed
- 1 can (28 ounces) of diced tomatoes
- 2 tablespoons tomato paste
- 1/2 cup fresh basil leaves, roughly chopped
- 1 1/2 teaspoons coarse salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon red pepper flakes (or a pinch of cayenne)
- 2 large zucchinis, spiralized
- Freshly grated parmesan cheese, to taste
Step 1: Sauté Onions and Garlic
Begin by heating oil in a large sauté pan over medium-high heat.
Once the oil is hot, add the onions and sauté for about 5 minutes, stirring occasionally, until the onions turn soft and translucent.
Add the garlic to the pan and sauté for an additional minute, stirring frequently, until the garlic becomes fragrant.
Step 2: Prepare the Tomato Sauce
Into the pan, add tomatoes, tomato paste, basil, salt, pepper, and crushed red pepper flakes.
Stir everything together to combine well.
Allow the mixture to continue cooking until the sauce reaches a simmer.
Once simmering, reduce the heat to medium-low and let the sauce simmer gently for about 15 minutes, or until the oil on the surface of the sauce takes on a deep orange hue and the sauce has reduced and thickened to your desired consistency.
Taste the sauce and adjust the seasoning with additional salt and pepper as needed.
Step 3: Add and Cook Zucchini Noodles
Add the spiralized zucchini to the sauce and toss until every strand is evenly coated with the rich tomato sauce.
Continue to cook for 2-3 minutes until the zucchini noodles are slightly softened but still have a bit of crunch.
Be mindful not to overcook to keep the noodles from becoming too mushy.
Step 4: Serve and Garnish
Remove the pan from heat and serve the zucchini noodles immediately.
Garnish with freshly grated Parmesan cheese just before serving to add a savory, cheesy finish to your dish.
Enjoy your light and flavorful meal!
