Zucchini Spaghetti with Red Pepper Marinara
Photos by Mia McDonald
This is a super light, quick and easy version of a classic dish. Zucchini spaghetti can be used with a variety of sauces, but this is one of my favorite pairings.
Serves: 2
Ingredients:
For spaghetti:
2 medium zucchini
For marinara:
1 red pepper, cut and deseeded
1 cup cherry, roma or grape tomatoes or 2 medium tomatoes
1/2 cup sundried tomatoes (soaked in water to re-hydrate) – approx. 8
1/2 cup fresh basil – 2 big handfuls
2-3 cloves of garlic
Healthy sprinkle of dried thyme
Healthy sprinkle of dried oregano
Salt to taste
Directions:
- Using a vegetable peeler or spiralizer, thinly slice the zucchini to make the “spaghetti.” A spiralizer will give a more authentic spaghetti shape, while the vegetable peeler will produce more fettuccini-like noodles.
- Combine all marinara ingredients in a high-speed blender. Adjust seasoning to taste.
- Top zucchini with marinara, toss and enjoy.
