Zucchini Noodles with Leek-Tomato Sauce

One of my favorite gadgets these days is neither expensive nor hard to find; it’s a spiralizer (aka a spiral cutter), and it has been a star in the raw food world for some time because it has the ability to make basically any vegetable look like pasta. This recipe uses a spiralizer to transform fresh zucchini into a linguini look-alike. If you don’t have a spiralizer, use a peeler to create the same affect. Pasta is packed with carbs and calories, and zucchini provides the pasta experience without weighing you down.

To top it off, I’ve cooked together leeks and tomato sauce for a deliciously deep and fragrant marinara sauce that brings something different and exciting to the table. Enjoy!

Serves 2

What You’ll Need:

  • 1 large zucchini
  • 1/2 white onion, chopped
  • 1 leek, chopped
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 1 cup tomato purée
  • Herbs for garnish

What to Do:

  1. Slice zucchini into ribbons or spiral noodles. You can do this a few ways: a mandoline, a spiral peeler (aka spiralizer), or simply julienne cut the zucchini into noodle-like strips. Set aside.
  2. Heat olive oil in a saucepan over medium-high heat.
  3. Add the onion and leek. Season with salt and pepper and cook until the onion is translucent.
  4. Add the tomato purée to the saucepan and mix.
  5. Cook, stirring, until the mixture thickens to your liking.
  6. Pour the leek marinara sauce over the zucchini and dig in! The warmth of the sauce will soften the zucchini.

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