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Looking for a healthier take on pasta without the grains? Personally, I’ve been grain free now for about 2 weeks and can really tell a big difference in how I’m feeling. More focused, fewer stomach issues, more energy. I just bought several Paleo magazines and a cookbook so looking forward to trying some new dishes and sharing with everyone! While some might only be familiar with gluten-free pasta on the market, it’s easy and quick to create gluten free and grain free zucchini pasta right at home and it even looks a lot like traditional spaghetti and tastes great!
For anyone who's looking to give lower carb, paleo or a grain-free diet a try, this is definitely a must do dish! And what a great way to get the kiddos to eat more veggies disguising them as pasta! Ha!
You can also use Spaghetti squash for this dish. (Heat spaghetti squash in the microwave for 5 minutes to make it easier to slice. Brush with olive oil and lay skin side down on a cookie sheet or oven stone and bake for about 25 to 30 minutes at 350). There you have it! Szoodles!
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Ingredients
- 4 cups chopped Tomatoes
- 2 lb zucchini spiral sliced into ribbons with a vegetable peeler (See Pampered Chef Julienne Peeler below.) This handy tool can be ordered at - http://www.glutenfreeladychef.com
- Julienne Peeler Item Number 1073 -
- 1/2 cup diced Vidalia or yellow onion
- 2 cloves minced garlic
- 2 tsp organic tomato paste
- 2 tbsp coconut or olive oil
- 1 tsp powdered stevia or honey for Paleo
- 5 leaves fresh basil finely chopped
- 1/4 cup fresh parsley chopped
- 2 tbsp fresh minced chives
- 1 tsp sea salt
- 1/2 tsp cracked black pepper and/or garlic pepper
- 1 tsp Italian herb seasoning
- Optional - sprinkle Parmesan cheese on top and/or some red pepper flakes for spicy
Ingredients
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Instructions
- Over medium heat, combine olive oil, onions salt, and pepper in a large saucepan. Sauté for one minute.
- Add the tomatoes, tomato paste, garlic, salt, pepper and all herbs and spices and bring to a light boil. Reduce heat and simmer uncovered for 20 minutes or until tomatoes are reduced, stirring occasionally.
- Add spiral sliced zucchini (or ribbon sliced using a basic vegetable peeler) into the sauce and cook for 5-7 minutes over medium heat. "Zoodles" should be just slightly crisp, not mushy. Remove from heat.
- Add an extra dash of Sea Salt, garnish with fresh basil and serve while hot!
- Over medium heat, combine olive oil, onions salt, and pepper in a large saucepan. Sauté for one minute.
- Add the tomatoes, tomato paste, garlic, salt, pepper and all herbs and spices and bring to a light boil.
- Reduce heat and simmer uncovered for 20 minutes or until tomatoes are reduced, stirring occasionally.
- Add spiral sliced zucchini (or ribbon sliced using a basic vegetable peeler) into the sauce and cook for 5-7 minutes over medium heat. “Zoodles” should be just slightly crisp, not mushy. Remove from heat.
- Add an extra dash of Sea Salt, garnish with fresh basil and serve hot!
Recipe Notes
Sue Seward
Gluten Free Lady Coach
512-557-7523 Mobile/Text
Gluten Free Lady www.glutenfreelady.com
