Springs here but Summers not in the clear (yes I just rhymed, deal with it). In my attempt to get “bikini ready” or actually wear those short shorts that I have been saving for that magical day I just so happen to fit right in them, I’ve been zoodling it up. To be honest I did not have high hopes for this strategic “Pasta” plan. I’m not a huge zucchini person, especially raw zucchini and I don’t know if the taste differs in a spiralized shape or my taste buds have grown up but I am now on the zoodles train! WOOH WOOH. I first tried zoodles with a basil and balsamic dressing (minus the pine nuts) that was a feature guest post on The House in The Hills. This recipe is by Laura of the The First Mess and I owe it all to her for changing my mind about this diverse veggie.
This recipe was purely made out of a hangry moment; you know you’ve been there. Having nothing in the house except a mish mosh of vegetables, chips, watermelon gummies, a can of tomato sauce and a half and onion, I opted for the healthy route and decided to make a quick sauce. There really is no limit when making this, so have fun with it. I added red pepper but if you want a non spicy, sweeter sauce, nix the red pepper and add basil or if you’re not strapped on time just do 1 tbsp. Italian seasoning and chop up some fresh herbs. I would love to hear the route you decided to go or any suggestions for the next time my hangry develops.
- 1 Tbsp olive oil
- ½ white onion, finely chopped
- 3 garlic cloves, minced
- 1 Tbsp tomato paste
- 1(28oz) can crushed tomatoes
- 1(8oz) package sliced mini bella mushrooms
- 1 medium carrot, finely chopped or shredded
- 2 Tbsp Italian seasoning
- 1 Tbsp fresh chopped parsley
- ½ tsp fennel seed, chopped (alternatively you can crush in a mortar and pestle)
- ½ tsp red pepper
- salt and pepper to taste
- a couple large basil leaves, chiffonade or thinly sliced
- In a heavy bottomed saucepan warm olive oil over medium high heat. Add onions and sauté for about 5 min or until clear and glistening. Add garlic and tomato paste, warming for 2 min.Then pour in crushed tomatoes and add rest of ingredients up until basil. Bring to a boil and then simmer for 10-15 min. Leave as is or for a more intense flavor and a smoother sauce use an immersion blender. Serve over pasta of choice, preferable zucchini and sprinkle with basil.