Zucchini Noodles With An Arrabbiata Sauce Recipes

ARRABBIATA SAUCE WITH ZUCCHINI NOODLES

Steps:

• Prepare the sauce by heating olive oil in a large skillet over medium heat. Add the crushed red pepper flakes and heat until fragrant. Reduce heat to medium-low, then add tomato paste, tomatoes, oregano, and garlic powder. Season with salt and black pepper, to taste.
• Simmer until sauce is slightly reduced, approximately 20 minutes, stirringoccasionally.
• While the sauce is cooking, slice zucchini into thin, long noodles with a spiralslicer. Cut the noodles with kitchen scissors once they reach approximately 10 inches in length.
• Place cut noodles on paper or clean kitchen towels to absorb excess moisture and set aside.
• Heat olive oil and garlic in a large skillet over medium heat until the garlic turns golden brown, about 2-3 minutes. Remove garlic from the pan with a slotted spoon or fork and discard.
• Add zucchini noodles to skillet and sauté for approximately 2 minutes. Whilecooking, use tongs to flip the noodles to ensure they are warmed on each side. Season with salt and black pepper, to taste, and set aside.
• Remove from heat and toss with warm arrabbiata sauce. To serve, transfer to a serving dish and top with sliced basil and freshly grated Parmesan cheese if desired. Enjoy!

ZUCCHINI NOODLES WITH BOLOGNESE SAUCE

Steps:

• Place the spiralized zucchini on top of paper towels and sprinkle with salt. This will help the zucchini release some of their excess water. Set aside.
• Heat 1 tablespoon olive oil in a large pan over medium-high heat. Add onion, carrots, and celery, and saute until they begin to soften, 3 to 4 minutes. Add ground beef and 2 cloves garlic. Season with salt and pepper and continue cooking, breaking up the beef into a fine mince, until browned, about 5 minutes. Drain off any excess grease.
• Pour in red wine and cook until reduced slightly. Place tomatoes and liquid from the can into a blender or food processor and quickly puree to break up the whole tomatoes. Add tomatoes to the pan and bring to a boil. Reduce heat to low and continue to simmer for about 45 minutes, stirring frequently. Pour in milk and heat through.
• Heat the remaining tablespoon of olive oil in a large pan over medium-high heat. Add zucchini and remaining garlic; saute until zucchini reaches your desired tenderness, 1 to 2 minutes.
• Divide the zucchini noodles into 6 bowls. Top with some Bolognese sauce and sprinkle with grated Parmigiano-Reggiano cheese.

ARRABBIATA SAUCE WITH ZUCCHINI NOODLES

Steps:

• In a large saucepan, cook beef with onion and garlic over medium-high heat until no longer pink; crumble beef; 5-7 minutes. Stir in tomatoes, wine, tomato paste, honey, vinegar and seasonings; bring to a boil. Reduce heat; simmer, uncovered, until flavors are blended, about 25 minutes; stir occasionally., For noodles, trim ends of zucchini. Using a spiralizer, shave zucchini into thin strands. In a large cast-iron or other heavy skillet, heat oil over medium-high heat. Add zucchini; cook until slightly softened, 1-2 minutes, tossing constantly with tongs (do not overcook). Sprinkle with salt. Serve with sauce. If desired, sprinkle with parsley.Freeze option: Freeze cooled sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

ZUCCHINI NOODLES WITH AN ARRABBIATA SAUCE

Steps:

• Prepare the sauce by heating olive oil in a large skillet over medium heat.
• Add the crushed red pepper flakes and heat until fragrant.
• Reduce heat to medium-low, then add tomato paste, tomatoes, oregano, and garlic powder.
• Season with salt and pepper, to taste.
• Simmer until sauce is slightly reduced, approximately 20 minutes, stirring occasionally.
• While the sauce is cooking, slice zucchini into thin, long noodles with a spiral slicer. See Notes below!
• Cut the noodles with kitchen scissors once they reach 10-12" long.
• Place cut noodles on paper or clean kitchen towels to absorb excess moisture and set aside.
• Heat olive oil and garlic in a large skillet over medium-high heat until the garlic turns golden brown, about 4-5 minutes.
• Reduce heat to medium and remove garlic from the pan with a slotted spoon or fork and discard.
• Add zucchini noodles to skillet and sauté for approximately 2 minutes.
• While cooking, use tongs to flip the noodles to ensure they are warmed on each side.
• Season with salt and pepper, to taste, and set aside.
• Remove from heat and toss with warm arrabbiata sauce.
• Transfer to a serving dish and top with sliced basil and freshly grated Parmesan cheese, if desired.
• Serve immediately.

PENNE ALL'ARRABBIATA

Steps:

• Bring 6 quarts of water to a boil in a large pot, and add 3 tablespoons kosher salt.
• Meanwhile, put 4 tablespoons olive oil in a large sauté pan over medium heat, and then add the tomato paste and pepper flakes; reduce the heat to low and stir just until fragrant, about 4 minutes. Stir in the tomatoes, and remove from the heat.
• Drop the pasta into the boiling water, and cook until al dente. Drain the pasta, reserving 1/4 cup of the pasta water.
• Add the pasta and the reserved pasta water to the tomato sauce, stir and toss over medium heat until the pasta is well coated. Season with salt if necessary, then add the remaining oil, tossing well. Serve immediately, with grated Parmigiano-Reggiano on the side.

CARAMELIZED ZUCCHINI PASTA

Steps:

• In a large (at least 12-inch) cast iron skillet over medium-high heat, melt the butter and oil. When it's foaming, add the zucchini, garlic, the basil stems and half the basil leaves. Season with 1 1/4 teaspoons salt and a few grinds of pepper. Cover and cook until pooling with liquid, 5 to 7 minutes. Uncover and cook until the liquid evaporates and the zucchini starts to sizzle, 7 to 10 minutes.
• Continue to cook until the zucchini is very soft, dark green, and reduced to about 1 cup, another 20 to 25 minutes. When you see a build up of browned bits on the skillet, add a couple tablespoons of water and stir, scraping up the browned bits. Repeat anytime more browning occurs. If you see burning, deglaze with water and lower the heat. (Caramelized zucchini can be made ahead and refrigerated for up to a week; it also freezes well.)
• Meanwhile, bring a large pot of salted water to a boil. When the zucchini is about done, add the pasta to the boiling water and cook until al dente. Reserve 2 cups of pasta water, then drain the pasta. If the zucchini is ready before the pasta, keep cooking it; the zucchini will only get better the longer it cooks.
• When the pasta's drained, remove the herb stems from the zucchini. Reduce the heat on the zucchini to medium, then add the pasta, 1 cup pasta water, and the Parmesan. Stir until the pasta is glossed with sauce. Add more pasta water as needed to thin the sauce. Stir in the lemon juice and remaining basil, then season to taste with salt and pepper. Serve with more basil, Parmesan and black pepper.

ZUCCHINI NOODLES IN GARLIC-PARMESAN CREAM SAUCE

Steps:

• Toss zucchini noodles with salt in a large bowl. Spread out on a layer of paper towels to absorb excess moisture.
• Melt butter in a large skillet over medium heat, then stir in flour. Add minced garlic and stir until garlic is fragrant and flour has thickened, about 1 minute.
• Slowly pour in cream and milk, stirring constantly, until the mixture begins to boil and thicken, 3 to 5 minutes.
• Turn heat to low, stir in grated Parmesan cheese, and keep stirring until cheese is melted.
• Blot zucchini noodles with more paper towels to soak up excess moisture and add zoodles to the sauce. Season with salt and pepper to taste, and warm noodles in the sauce until desired tenderness, 2 to 3 minutes.
• Toss with sliced cherry tomatoes before serving and garnish with parsley.