Spiralized Spaghetti with Tomato Sauce
•4 yellow zucchini, ends trimmed and cut into 4-inch pieces
•2 tbsp olive oil
•1 onion, finely chopped
•2 cloves garlic, minced
•1 tbsp tomato paste
•1 can (28 oz) diced tomatoes
•1/2 tsp salt
•1 bunch fresh basil; divided
•Grated Parmesan cheese
1. Place piece of zucchini into spiralizer chute. Turn spiralizer on; press zucchini using pusher until dispensed into bowl. 2.Repeat with remaining zucchini. Using scissors, trim into shorter strands. Set aside.
3.Heat oil in large skillet set over medium heat; sauté onion and garlic for 2 to 3 minutes or until fragrant.
4.Stir in tomato paste; cook, stirring constantly, for about 2 minutes or until deep red color.
5.Add diced tomatoes and salt; bring to boil. Reduce heat and add half of the basil; cook for about 20 minutes or until sauce is very thick. Discard basil.
6.Add zucchini; toss for 2 to 3 minutes or until well coated and heated through.
7. Tear basil leaves; sprinkle over zucchini mixture along with Parmesan cheese.
Tip: Add a pinch of hot pepper flakes for a spicy kick.