ZOOOOODLES!

Zucchini Noodles. Really not a noodle at all. Just a spiralized zucchini posing as a noodle!

They make darn good imposters though and this recipe always goes over well with my whole family. I grew up making. I'll always love those memories of my grandma's amazing sauce and all my extended family gathering around the table. While we still enjoy our pasta here and there, I love to use spiralized veggies, especially in the summer months. They are savory and satisfying, without that "I need a nap" feeling.

RECIPE

• Start out with 4 medium sized zucchinis (2 yellow, 2 green)
• Next, you'll want to "spiralize" each zucchini
  • You can find an affordable spiralizing device for a very affordable price online or at a home goods store ($25-$30). Well worth the investment! I use the spiralizer a few times per week on all different kinds of veggies for all kinds of meals and preparations.
• After you have spiralized your zucchinis, take some food sheers and take a few clips to your zoodles.
  • This will prevent mega long strands that will be hard to twirl!
• Now, set the zucchini strands aside. It's time to make a QUICK and SIMPLE marinara sauce!
• Sautee 4 garlic cloves and 1/4 cup of diced onion in a small amount of coconut oil over LOW heat. Wait until golden.
• Now, add some cherry tomatoes (cut in halves), tomato puree, add a dash of salt & pepper
• Cook for about 7-10 minutes
• ***IMPORTANT***
  • While the sauce is cooking, grab some paper towels and spread the zoodles onto the paper towels. Blot repeatedly to wick out any moisture.
    • Because zucchini is primarily made up of water, they will release extra liquid and make for a soggy pasta, if you sip this step. Be sure to blot them until they are relatively dry.
• Toss all your zoodles into the simmering sauce
• Gently toss and coat well
• We are not trying to cook the zoodles, we simply want them to warm. This is an "almost raw" recipe.
• Once zoodles are fully coated, transfer them to a large serving dish and top with fresh basil (whole or chopped)
• Sprinkle with hemp seeds
  • Tip: The hemp seed hearts are perfect for added protein and omega 3s. They have a light buttery taste and make for a great parmesan cheese substitute
• Enjoy!