Zoodles of Noodles with Fresh Tomato Sauce
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 294.2
- Total Fat: 7.4 g
- Cholesterol: 7.9 mg
- Sodium: 237.6 mg
- Total Carbs: 44.0 g
- Dietary Fiber: 8.4 g
- Protein: 12.8 g
View full nutritional breakdown of Zoodles of Noodles with Fresh Tomato Sauce calories by ingredient
Introduction
A lighter version of a family favorite of spaghetti and adding whole grains with whole grain pasta. A lighter version of a family favorite of spaghetti and adding whole grains with whole grain pasta.Number of Servings: 4
Ingredients
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8 oz of Whole Wheat Spaghetti
2 medium zucchinis, spiralized or ribboned
1 14. 4 oz can low sodium diced tomatoes
2 tsp dried italian seasoning or dried oregano
2 cloves garlic, minced
1 dash salt
1 tbsp Extra Virgin Olive Oil
1/4 medium onion, minced (about 4 Tbsp)
8 leaves Basil, chiffonade (finely sliced for garnish) - Optional
8 tbsp grated parmesan cheese, divided
Tips
You can serve with meatballs, chicken or add italian sausage to the saute pan with onions.
Directions
1. Boil whole wheat pasta according to package directions.
2. In a large saute pan over medium heat, sweat olive oil, onions and salt.
3. Once onions are translucent, add garlic and can of tomatoes with juices. Saute and add italian seasoning or oregano.
4. Reduce heat to medium low continuing to stir sauce.
5. Using a spiralizer or vegetable peeler, make zoodles or zucchini ribbons.
6. Once pasta is cooked, drain and add to saute pan with zucchini. Toss together until evenly mixed.
7. Plate 1/4 of pan on each plate and garnish with 2 Tbsp grated parmesan cheese and chiffonade basil leaves.
Serving Size: makes 4 services of 1 1/2 - 2 cups
Number of Servings: 4
Recipe submitted by SparkPeople user JPHILLIPS14.
2. In a large saute pan over medium heat, sweat olive oil, onions and salt.
3. Once onions are translucent, add garlic and can of tomatoes with juices. Saute and add italian seasoning or oregano.
4. Reduce heat to medium low continuing to stir sauce.
5. Using a spiralizer or vegetable peeler, make zoodles or zucchini ribbons.
6. Once pasta is cooked, drain and add to saute pan with zucchini. Toss together until evenly mixed.
7. Plate 1/4 of pan on each plate and garnish with 2 Tbsp grated parmesan cheese and chiffonade basil leaves.
Serving Size: makes 4 services of 1 1/2 - 2 cups
Number of Servings: 4
Recipe submitted by SparkPeople user JPHILLIPS14.
Member Ratings For This Recipe
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SUSANBEAMON
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RAPUNZEL53