Zucchini Noodles With 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!

PENNE WITH SPINACH SAUCE

Steps:

• Bring a large pot of salted water to boil. Add the penne and cook until it is tender but still firm to the bite, stirring occasionally, about 12 minutes.
• Mince the garlic in a food processor. Add the goat cheese, cream cheese, 3/4 teaspoon of salt, 1/2 teaspoon of pepper, and half of the spinach leaves. Blend until the mixture is smooth and creamy. Set the cheese and spinach mixture aside.
• Meanwhile, place the remaining spinach leaves in a large bowl.
• Drain the pasta, reserving 1 cup of the cooking liquid. Spoon the pasta atop the spinach leaves in the bowl. Scrape the cheese and spinach mixture over the pasta mixture and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper. Sprinkle the Parmesan over and serve.

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.