Read The Healthy Spiralizer Cookbook Online
Authors: Rockridge Press
The Healthy Spiralizer Cookbook (35 page)
PREP TIME: 10 MINUTES / COOK TIME: 15 MINUTES
The term
spaghetti alla puttanesca
(its Italian name) translates literally as “spaghetti of the whore.” A southern Italian peasant dish, puttanesca sauce is nicely salty from the olives and capers. This richly flavored sauce is perfect with zoodles.
HAND-CRANK
Shredder blade
Blade D
HOURGLASS
Thin-cutting blade
SERVES 4
GLUTEN-FREE, PALEO-FRIENDLY, VEGAN
PER SERVING:
Calories: 225; Total Fat: 10g; Saturated Fat: 2g; Cholesterol: 0mg; Total Carbs: 30g; Fiber: 11g; Protein: 9g
2 tablespoons olive oil
1 onion, finely chopped
3 garlic cloves, finely minced
2 tablespoons tomato paste
½ teaspoon crushed red pepper flakes
2 (14-ounce) cans crushed tomatoes, undrained
1½ teaspoons dried oregano
2 tablespoons capers, drained
¾ cup pitted and chopped black olives
3 tablespoons chopped fresh flat-leaf parsley
4 zucchini, ends cut flat and spiralized into spaghetti noodles
1. In a large sauté pan, heat the olive oil over medium-high heat until it shimmers.
2. Add the onion and cook, stirring occasionally, until the onion is soft, about 5 minutes.
3. Add the garlic and cook, stirring constantly, until it is fragrant, 30 to 60 seconds.
4. Add the tomato paste and cook, stirring constantly, until it begins to brown, about 3 minutes more.
5. Add the red pepper flakes, tomatoes, oregano, capers, and olives. Simmer until mixture thickens, about 10 minutes.
6. Stir in the parsley and zoodles. Cook until the zoodles are tender, about 4 minutes.
WITH CREAMY MUSHROOM SAUCE
PREP TIME: 15 MINUTES / COOK TIME: 15 MINUTES
This simple mushroom cream sauce works with zucchini fettuccine perfectly. The wider noodles hold up well to the heaviness of the sauce. To avoid watering down the sauce, salt the zucchini noodles and allow them to drain in a colander for 30 minutes before cooking them.
HAND-CRANK
Chipper blade
Blade B
HOURGLASS