Please pardon my oven use during the heat wave. The Greek Baked Beans were worth it, though. Delicious lunch-friendly leftovers.
I should be absolved of my wrong doings with this meal. No oven. No stove top. Not even a blender.
Instead, I christened my new spiralizer (thanks Rob!) by making zucchini noodles. I have done julienning by hand, and this is infinitely easier, consistent and pretty! Just look at these long strands of zucchini! In 30 seconds tops, you have your noodles!
I went for a quick, super easy raw tomato sauce. 15 minutes, tops. I told you, no cooking or blender required.
A love of garlic, a must, though.
Adapted from Radiant Health, Inner Wealth (the original recipe was posted here by Tess), this is a zippy, rich tomato sauce. The raw ingredients really make this sauce pop. All you do is mix together crushed tomatoes, raw garlic, fresh basil, fresh oregano, a bit of olive oil and a dash of balsamic vinegar. Season with salt and pepper, and you’re done!
You’ll be laughing at how simple and healthy this recipe is… but then afraid to bring the leftovers to eat at work, with all that raw garlic. :P
Now, if you don’t have a spiralizer, this sauce would be equally delicious over linguine or spaghetti, but then you’d have to boil some water for that!
What’s your favourite sauce for zucchini noodles? Or your favourite pasta dish?
15-Minute Zippy Garlic-Basil Marinara with Zucchini Noodles
4 small zucchinis, spiralized, or cut into threads
15 oz can crushed tomatoes
4 cloves of garlic, pressed or minced
2 tbsp fresh oregano, finely chopped
1/4 cup packed fresh basil, cut into thin ribbons
1 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp salt, or to taste
freshly ground pepper, to taste
1. Spiralize your zucchinis and set aside.
2. Combine the remaining ingredients in a large bowl and mix well.
3. Toss the sauce with the noodles. Enjoy!