It’s probably no secret that IÂ love pasta. My fiance and I eat it every Sunday night. But its so darn hot in Philadelphia right now and I’ve been craving something a bit less heavy to eat.
OXO must have known my pasta-loving dilemma because they sent me their new Hand-Held Spiralizer, which turns veggies into long thin spaghetti-like strands in no time!
Zucchini noodles (or “zoodles”) seem to be all the rage at the moment, so I was excited to try them out myself!
The OXO Hand-Held Spiralizer creates curly noodles from  long vegetables like zucchini, carrots, and cucumbers, while it’s open blade design accommodates round vegetables like beets, potatoes, and sweet potatoes. The food holder keeps hands safe from the blade and the easy non-slip grip container makes it simple to turn the Spiralizer. It is also BPA-free and dishwasher safe.
For this recipe, I decided to make a tomato sauce out of the fresh tomatoes I had in my house, so this recipe for Zucchini Pasta with Fresh Tomato Sauce is a very summery meal!
Note: I was sent an OXO Hand-Help Spiralizer to try for this post. Opinions are my own.Â
Ingredients:
- 9Â roma (plum) tomatoes, chopped (~3 cups)
- 1 small onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon olive oil
- 1 tablespoon tomato paste
- salt and pepper, to taste
- 6 zucchini squash
- grated Parmesan cheese (omit to make dairy free)
- fresh basil leaves, optional
To make the tomato sauce, roughly chop your tomatoes, onions, and mince your garlic.
Add 1 tablespoon olive oil to a large pot over medium high heat. Add the garlic and onions and cook, stirring, until the onions are soft.
Add the tomatoes and tomato paste and cook, stirring occasionally, until the tomatoes begin to break down. Season with salt and pepper.
If you like a chunky tomato sauce, you’re good to go from this point. If you want a smooth tomato sauce, puree the sauce in a blender, or using an immersion blender.
To make the zucchini noodles, cut off the ends of the zucchini so that you have two flat ends. If your zucchini is over 6 inches, cut them in half.
Place the flat end of the zucchini in the center of the top of the Spiralizer and apply pressure while twisting clockwise to form noodles.
Repeat with remaining zucchini, adding the noodles to a paper towel to soak in some of the moisture.
Add the zucchini noodles to the tomato sauce, stirring to combine, until fully coated in the sauce.
Add the sauced noodles to a plate and top with Parmesan cheese and fresh basil, if desired.
What a delicious and fresh summer meal! I loved the slight crunch of the zucchini noodles with the smooth tomato sauce. I was able to go back for another serving guilt free, knowing I was eating zucchini rather than pasta!
This won’t replace pasta when you’re really in the mood for it, but it is a simple and yummy alternative on days that you’re looking for a lighter option.
I’m excited to try to use the Spiralizer to make curly fries and other food! It was simple to use and turned out great!
Ingredients
- 9 roma (plum) tomatoes, chopped (~3 cups)
- 1 small onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon olive oil
- 1 tablespoon tomato paste
- salt and pepper, to taste
- 6 zucchini squash
- grated Parmesan cheese (omit to make dairy free)
- fresh basil leaves, optional
Instructions
- To make the tomato sauce, roughly chop your tomatoes, onions, and mince your garlic.
- Add 1 tablespoon olive oil to a large pot over medium high heat. Add the garlic and onions and cook, stirring, until the onions are soft.
- Add the tomatoes and tomato paste and cook, stirring occasionally, until the tomatoes begin to break down. Season with salt and pepper.
- If you like a chunky tomato sauce, you’re good to go from this point. If you want a smooth tomato sauce, puree the sauce in a blender, or using an immersion blender.
- To make the zucchini noodles, cut off the ends of the zucchini so that you have two flat ends. If your zucchini is over 6 inches, cut them in half.
- Place the flat end of the zucchini in the center of the top of the Spiralizer and apply pressure while twisting clockwise to form noodles.
- Repeat with remaining zucchini, adding the noodles to a paper towel to soak in some of the moisture.
- Add the zucchini noodles to the tomato sauce, stirring to combine, until fully coated in the sauce.
- Add the sauced noodles to a plate and top with Parmesan cheese and fresh basil, if desired.
What do you think?