I have a new kitchen toy to make my tomato basil zucchini pasta. I absolutely love making veggie noodles with my Paderno Spiralizer. It is a great way to add more servings of vegetables and even fruit to your meals. I chose the Paderno brand because it came with 4 different pasta blades. There are several brands and variations available now to make noodles. I just did a simple search online and compared several. You can use your grater or food processor too but you will need to drain some of the liquid from your noodles before using them. It also takes more time to prepare.
I have to show you this funny picture of a zucchini noodle. I am trying to hold up one zucchini noodle. My longest zucchini noodle to date is 11 feet! It stretched the length of our kitchen through the entry way and almost reached the living room. My mom held one end of it as I stood at the other end of the kitchen.
This raw tomato basil sauce blends well with zucchini and onion noodles. It is an excellent addition to your 21 Day Fix program for green and clean meals. Just measure your portions with the green container to track your veggie intake for the day.
Why raw? Well, that is just my own personal preference. I do not care for cooked tomato sauce. I know, call me Crazy! Even on pizza, it has to be a minimal amount or I will scrap it off. As for the veggie noodles, I am trying to cut down on the amount of pasta and bread items I consume.
Tomato Basil Zucchini Pasta
This is a lighter variation of a traditional favorite perfect for lunch or dinner using a Spiralizer.
• 3 Tomatoes, chopped
• 3 cloves Garlic, chopped
• 3 tbsp. Sun-dried Tomatoes, chopped
• Basil, chopped
• 1 ½ tsp. Brown Sugar
• 1 tsp. Salt
• Pepper to taste
• ½ Onion (noodles)
• 3 Zucchini (noodles)
• Olive oil or coconut oil
Chop and mix together the tomatoes, garlic, sun-dried tomatoes, basil, brown sugar, salt and pepper (if using). You can either cook this and blend it for a smooth sauce or eat it in its raw form served over the noodles chunky. I like it raw and chunky.
Spiralize the onions and zucchini with the fine shred blade.
Saute the onions and zucchini noodles slightly for 3 to 4 minutes with olive oil or coconut oil.
I find it easier to serve the sauce on top of the noodles instead of tossing them both together. I hope you enjoy this delicious green and clean meal. I marked my meal down as 2 green containers when tracking my 21 Day Fix program.
Would you serve this sauce over a different veggie noodle? I might try it with sweet potato noodles next time.