Zucchini Noodles with roasted tomato sauce
Pasta with tomato sauce is pretty standard Italian fare. But to keep things fresher and more seasonal, use a spiralizer or mandoline to turn zucchini into “noodles”. But because zucchini can be very wet, salt it to remove excess water. That way the flavors will be more intense, not watered down.
Sauté the zucchini noodles with garlic and finish with fresh basil and Pecorino Romano. Top the noodles with a homemade sauce that’s as easy as roasting tomatoes and puréeing in a blender.
FOR THE SAUCE, COMBINE:
FOR THE NOODLES, TOSS:
Make the sauce, then spiralize and salt the zucchini ahead of time so dinner comes together effortlessly.
Preheat oven to 400°.
For the sauce, combine tomatoes, onion, ¼ cup oil, garlic cloves, sugar, 1 tsp. salt, pepper flakes, and ¼ tsp. black pepper in a 3-qt. baking dish; roast 45 minutes. Transfer vegetables to a blender.
Add vinegar to blender and purée.
For the noodles, toss zucchini noodles with 2 Tbsp. salt; transfer to a strainer set over a bowl and drain 45 minutes. Rinse noodles, then dry with a salad spinner.
Sauté minced garlic in 2 Tbsp. oil in a sauté pan over high heat until fragrant, 30 seconds. Add zucchini noodles and cook until heated through, 3–5 minutes. Stir in Pecorino Romano and basil.
Serve noodles with tomato sauce.
% Daily Value*
Total Fat 26g 40%
Saturated Fat 5g 25%
Cholesterol 10mg 3%
Sodium 1027mg 42%
Carbs 21g 7%
Fiber 4g 16%
*Percent Daily Values are based on a 2,000 calorie diet.