Pasta has traditionally been a staple in western diets for a number of reasons; prep time is minimal, simple to make, long shelf life, and is extremely versatile. Personally, the flavor of pasta doesn’t determine whether I enjoy a dish and as I smelled my roommate Sam’s spaghetti and garlic toast I had an epiphany.
I enjoy the other ingredients in my pasta dishes such as the sauces or herbs more than pasta itself. Recalling a few days earlier when I was grating zucchini, I wondered how the look and feel of zucchini strands would compare to noodles so I did what every Generation Y’er does and Googled it. Much to my amazement, I discovered ‘zoodles’ have become a popular way to avoid gluten–which gives me heartburn– and a significant amount of calories… needless to say I couldn’t wait to try this!
Zingy Spaghetti Sauce:
1. Heat a large pan/skillet on the stove top on med-high heat
2. Add olive oil and saute chopped garlic and onion until fragrant and translucent (see video for tutorial on chopping onions)
- 1 TBSP olive oil
- 1 TBSP chopped garlic
- 1 large white onion chopped
3. Add sliced mushrooms and saute until golden brown
- 8 oz package of diced baby bella mushrooms
4. Mix apple cider vinegar and broth together. Add into the pan to deglaze and bring to a simmer.
- 1/3 C apple cider vinegar
- 1 1/3 C broth (can use vegetable or chicken)
5. Carefully add in tomato sauce, tomato paste, and diced tomatoes (see video for tutorial on dicing tomato). Cover the pan and bring to a low simmer (it will bubble).
*Note: You can also transfer this to a slow cooker or crock-pot to prepare
- 29 oz can of tomato sauce
- 15 oz can of tomato paste
3 diced roma tomatoes
6. Once the sauce is simmering add in the seasonings and mix well
- 2 TBSP Herbs de Provence
- 1 TBSP Rosemary
- 1 TBSP Italian seasoning
- 1 TBSP crushed red pepper flakes (omit if averse to spice)
7. Return the cover and allow the sauce to simmer for at least 30 minutes. The longer the duration, the more flavorful the sauce.
1. Clean zucchinis and pat dry
- 3 zucchini
2. Julienne zucchinis into long noodle-like strands by placing them on a flat surface and applying light, downward pressure while pulling the julienne towards you.
*Note: To improve your grip pierce the stem with a fork to use as leverage. Rotate the zucchini once you reach the seeds. The seeded part contains most of the water and can make the noodles runny so I cook that part separately as to not waste!
3. Place another large pan on the stove with med-high heat and add olive oil
- 1 TBSP olive oil
4. Saute zucchini noodles until tender, add any additional spices you might want