Making Zucchini Noodle Marinara
Hopefully you've brought your appetite. UT Extension Agent, Natalie T. Owens steps in to whip us up some high vitamin, low calorie and delicious zucchini pasta! This dinner dish is loaded with vital vitamins, fiber and flavor. You can make your own at home in a flash and fill plenty of hungry bellies with vegetables pulled straight from your garden or grocery aisle. Prep. time: about 20 minutes.
September 19, 2015
Ingredients:
• 1/2 tablespoon olive oil
• 3 garlic cloves, chopped
• 3/4 lb grape tomatoes, cut in half
• Salt and freshly ground black pepper, to taste
• 1 tbsp chopped fresh basil (optional)
• 1 large zucchini, spiralized with thicker blade
Directions:
In a large non-stick pan set over high heat, heat the oil. Add the garlic and cook until golden, 30 seconds. Add the tomatoes, and season with salt and pepper. Reduce the heat to low. Simmer, covered, until the tomatoes soften, 15 minutes.
Increase heat to medium-high, stir in the zucchini and basil, season with salt and cook 2 minutes. Serve right away.
Makes 2 cups.
September 19, 2015
Ingredients:
• 1/2 tablespoon olive oil
• 3 garlic cloves, chopped
• 3/4 lb grape tomatoes, cut in half
• Salt and freshly ground black pepper, to taste
• 1 tbsp chopped fresh basil (optional)
• 1 large zucchini, spiralized with thicker blade
Directions:
In a large non-stick pan set over high heat, heat the oil. Add the garlic and cook until golden, 30 seconds. Add the tomatoes, and season with salt and pepper. Reduce the heat to low. Simmer, covered, until the tomatoes soften, 15 minutes.
Increase heat to medium-high, stir in the zucchini and basil, season with salt and cook 2 minutes. Serve right away.
Makes 2 cups.