A healthy lifestyle can be as sweet as candy!

Zoodle Me!

I am not Italian, in fact I have absolutely no Italian in me; my strong bond with Italian food, however, has always caused me to question my true heritage. Lasagna, spaghetti, pizza, cannoli, GARLIC. Paris may be the city of love…but let me tell you…Italy is where the true magic happens. For a couple of years now I have been making my own roasted tomato sauce. It came about when i realized my go-to jar in the fridge was empty and I had a pot of spaghetti boiling on the stove. Hmm. I decided that making my own couldn’t be that hard, and boy was I right! Ever since that night I have never gone back to the jar. This light, fresh, sweet, and garlicy sauce is all me and my pasta need. Oh right, pasta…As much as I love my pasta, I have decided that it’s best for now if we take a little break. Not to say we will never meet again, but I have been having fun exploring all of my other options. Last night’s being zucchini! A quick, healthy, and satisfying sub that will make you forget your ex...pasta.

Roasted Tomato Sauce

3 Roma tomatoes

10 Cherry tomatoes (cut in half)

2 garlic cloves roughly chopped

2 tbsp EVOO

1 tsp garlic powder

1 tsp oregano

1 tsp rosemary

salt and pepper to taste

Preheat oven to 375 degrees. Line a baking tin with foil. Cut the ends off Roma tomatoes and roughly cut in fourths, place in tray. Cut cherry tomatoes in half and add to tray with Roma tomatoes. Add olive oil, garlic, seasonings, and salt and pepper. Use your hands to make sure the tomatoes are coated with oil and seasonings. Place in oven and bake for about 20 minutes, or until tomatoes are soft.

Zoodles (Zucchini Pasta)

2 zucchinis

1 tbsp EVOO

2 tsp garlic powder

salt and pepper to taste

For zoodles I use a shaver like contraption that quickly spirals the zucchini into spaghetti-like strands. Without one of these tools, I’m not sure of the best way to make your zoodles but it’s a good investment. Generally, 1 zucchini feeds about 1 person, so use that ratio if you are feeding more people. Heat a skillet on medium with olive oil. Spiral the zucchini into the pan and stir to coat. Add seasonings and keeps cooking until zoodles are soft.

I then added my fresh roasted tomato sauce to the noodles in the pan and stirred to coat. I also toasted about 2 tbsp of pine-nuts to add on top and of course fresh Parmesan cheese!

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