<\/figure>6. 15-Minute Zucchini Spaghetti with Tomato Sauce<\/h3>\n\n\n\nHave you heard about \u201czoodles?\u201d If you own a spiralizer machine, then you can enjoy healthy, gluten-free noodles in a matter of minutes. All you need to do is peel the zucchini. Send it to the spiralizer, and you have the perfect batch of zoodles ready for your sauce.<\/p>\n\n\n\n
Zoodles are an excellent option for anyone that struggles with gluten intolerance to pasta. While using whole-wheat spaghetti typically reduces the impact of the gluten in the meal, those people with celiac disease will still find it an uncomfortable dining experience.<\/p>\n\n\n\n
Zoodles are gluten-free noodles made with zucchini \u2013 a variety of squash, so you can be sure that they won\u2019t flare up your gluten intolerance. Zoodles also make this an ideal meal suitable for vegans and vegetarians.<\/p>\n\n\n\n
We recommend that you pay close attention to how you saut\u00e9 the onions in this recipe. We want the onions to be dark brown \u2013 nearly caramelized, for this recipe. You\u2019re also going to need a blender or food processor to make the sauce unless you want to spend an extra 5-minutes mashing everything up in a blended sauce.<\/p>\n\n\n\n
While this recipe has vegans and vegetarians in mind, nothing is stopping you from adding meat to this dish and following the cooking instructions listed above in the meaty marinara recipe.<\/p>\n\n\n\n
If all this isn\u2019t enough to get you excited, then the fact that this recipe makes an excellent pizza sauce might catch your attention.<\/p>\n\n\n\n
The total prep time for this meal comes in at 5-minutes, with spiralizing the zoodles taking up a large chunk of that. The meal takes 10-minutes to cook and serves two people \u2013 so it\u2019s the ideal meal to make to impress your date with a home-cooked spaghetti and sauce.<\/p>\n\n\n\n
INGREDIENTS<\/p>\n\n\n\n
2-large zucchinis \u2013 spiralized into spaghetti zoodles. 3-cloves minced garlic. 1-can (28-oz.) Plum Serena tomatoes \u2013 peeled. 2-medium onions \u2013 chopped. 1-\u00bd-teaspoons balsamic vinegar. 1-\u00bd-teaspoons raw honey or light brown sugar. 2-teaspoons crushed Himalayan pink salt. 2-tablespoons light olive oil for frying. 1-teaspoon chopped fresh basil or parsley. 1-tablespoon finely grated parmesan cheese for serving. (non-vegan option.)<\/p>\n\n\n\n
METHOD<\/p>\n\n\n\n
Rinse, top, tail, and peel the zucchini. Add the prepped zucchini to the spiralizer and make the zoodles. Using paper towels \u2013 squeeze the excess moisture out of the zoodles. Add the zoodles to a medium mixing bowl and toss with Himalayan pink salt and cracked black pepper to taste then set them aside.<\/p>\n\n\n\n
Place a skillet over medium heat and add the light olive oil. When the oil begins to shimmer, you\u2019ll know that it\u2019s reached cooking temperature and it\u2019s time to add the onions. Saut\u00e9 the onions by combining the brown sugar and stir until they start to turn dark brown and caramelize; this process should take about 5-minutes. Add the garlic to the skillet and cook for 1-minute until fragrant.<\/p>\n\n\n\n
Scrape the onions and garlic into a food processor or blender and then add the canned tomatoes along with the honey and balsamic vinegar as well. Pulse for a few seconds until you achieve a smooth sauce \u2013 remember to get the lumps out if possible.<\/p>\n\n\n\n
Return the sauce to the skillet and reduce the heat to simmer for 6-minutes until it heats through evenly. Season with salt and pepper to taste and add the freshly chopped basil to the skillet. Leave the sauce to simmer for 3-minutes so all of the flavors can mingle.<\/p>\n\n\n\n
Toss the zoodles into the skillet and combine evenly with the sauce. Season again with salt and pepper before you plate and serve with chopped basil and parmesan cheese for garnish. Vegans can add a little nutritional yeast in place of the cheese if you prefer.<\/p>\n\n\n\n
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