if you would ask me for the most versatile recipe out there, which is suitable for most people, digests easily, tastes really good, does not cause any allergies, is easy to make and on top of all that probably the cheapest meal besides plain rice, i would be overwhelmed. well, what sounds like an impossible mission is actually easy to answer – because zucchini pasta really has it all. it’s amazingly quick to make, delicious and hella easy!
i’ve been wanting to get one of these spiralizers for ages now (okay maybe months) but i always told myself i might as well just use my vegetable peeler. and so i did that for the past months and of course it worked. but now that i’m an official owner of a proper spiralizer i can really tell a difference. first of all it’s generally more fun when veggie noodles are thinner and longer rather than flat, short and thick. they also look better and feel more like real spaghetti. overall i’m really happy that i finally convinced myself to get one! if you don’t own a spiralizer yet, don’t worry. you can keep going with your vegetable peeler until you start to appreciate zoodles as a versatile low carb meal and i’m sure soon after you will get one as well 😉
well, what’s ‘zoodles‘ even mean? zucchini noodles! and why would you replace delicious italian pasta with zucchini stripes? if you’re gluten intolerant zoodles are a great option to skip the gluten and still enjoy spaghetti bolognese once in a while. also if you’re on a low carb diet, with zoodles you seem to be have found your perfect partner.
i don’t generally believe in low carb too much cause our body simply needs carbohydrates as an energy source, especially when you exercise a lot and do sports on a regular basis. having said this, during the next few weeks i will still try to cut most carbs & grains out of my diet. i won’t do this forever and i can’t even see myself doing this for a longer period of time but as for now, i’m advised to stick to a gluten-free, low carb diet. as you might know i’m currently trying my best to reverse my autoimmune disease hashimoto and i’m focusing a lot on the nutritional aspect for now. if you have any questions or thoughts about this in detail, be sure to comment or send me a private message through my contact form. i’ll be more than happy to hear from you and give you more insights into this very personal topic!
now back to the zoodles, back to this easy & simple recipe. the sauce is a plain ‘pomodoro‘ sauce which is meant to be sweet and mild. hence, the perfect starter sauce for any pasta dish. this recipe is strictly basil, olive oil, salt, garlic, onions and tomatoes. all fresh, organic and of great nutritional value to your body. you can use this recipe to start with and take it into any direction – whether this would be adding chopped vegetables, scrambled tofu or whatever else comes to your mind.
the best way to serve a pomodoro? over a bed of raw zucchini noodles or you can toss in the noodles when the sauce is done simmering for two or three minutes and devour it that way. enjoy the recipe and have a great weekend full of zucchinis, tomatoes and even more garlic!
- 2 medium zucchini (200-300g)
- 1 tbsp olive oil
- 1/2 tbsp minced garlic
- 1/2 cup diced white onion
- 1 can diced tomatoes
- handful fresh cherry tomatoes
- handful fresh basil
- salt to taste
- start with spiralizing the zucchinis and place all into a bowl.
- next chop onion, garlic and basil. wash the cherry tomatoes.
- place a large skillet over medium heat and add in the olive oil.
- once the oil heats, add in the garlic and cook for a couple seconds.
- add in the onions and cook for two more minutes, stir occasionally.
- then add in can of tomatoes and season with salt. lower to a simmer, cook for a few minutes and add the basil.
- let the sauce cook for another five minutes until it starts to get much thicker.
- add in a handful of fresh cherry tomatoes before you pair up the sauce with the zoodles.
- tip: you can easily freeze this for future use or use it as a general base for any other pasta sauce.