Ingredients
Zucchini Noodles
- 4 medium zucchini squash, spiralized into spaghetti-like noodles
Sauce
- 2 tablespoons olive oil
- 1 onion, diced
- 1 clove garlic, minced
- 1 (14.5 ounce) can diced tomatoes or 1 cup pasta sauce
- 1 tablespoon dried basil leaves (optional)
- 1/4 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/3 cup heavy cream
Instructions
- Prepare Zucchini Noodles: Spiralize the 4 medium zucchini into spaghetti-like noodles and set them aside to use later in the sauce.
- Sauté Aromatics: Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add the diced onion and minced garlic, sautéing them gently to avoid burning, until the onion is translucent and fragrant.
- Add Tomatoes and Seasoning: Pour in the canned diced tomatoes or pasta sauce along with 1 tablespoon of dried basil leaves (if using), 1/4 teaspoon dried oregano, 1/4 teaspoon salt, and 1/8 teaspoon ground black pepper. Bring the mixture to a boil, then let it boil for 3 to 5 minutes to develop the flavors.
- Combine Zucchini and Cream: Remove the saucepan from the heat and stir in the spiralized zucchini noodles and 1/3 cup of heavy cream, mixing gently to coat the noodles well.
- Simmer and Serve: Return the pan to low heat and simmer the mixture for 2 to 3 minutes, or until the zucchini noodles become soft and tender. Serve the dish hot, optionally topped with shredded Parmesan cheese. Enjoy your quick zucchini pasta!
Notes
- For a dairy-free version, substitute heavy cream with coconut cream or cashew cream.
- Use fresh herbs if available for enhanced flavor instead of dried basil and oregano.
- Be careful not to overcook zucchini noodles to prevent sogginess; they should remain tender yet slightly firm.
- Add crushed red pepper flakes for a spicy kick, if desired.
- This dish pairs well with a crisp green salad or toasted garlic bread.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Carb
