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As I have mentioned before I am a total pasta junkie. Except the pasta I eat isn’t actually pasta at all. I make zucchini pasta; which when prepared my way tastes and looks exactly like your favorite flour-based noodles. They are much healthier, low carb, naturally gluten-free and are so much easier on the waistline.
This is my favorite cooked primavera pasta sauce. It is dead-simple to make, can be mixed up depending on what is in your fridge and is full of healthy, anti-inflammatory ingredients. I spiralize my zucchinis beforehand so they have time to drain, soften and do their noodle thing on their own while I make my sauce.
Ultimate Pasta Primavera
2 large zucchinis, peeled if desired and spiralized. The easiest way to make veggie noodles is to use a World Cuisine Tri-Blade Spiral Vegetable Slicer L 11 7/8″ X W 5 3/8″ X H 8 1/8
1 Tb extra virgin coconut oil
1 large sweet onion, chopped
1 cup cremini mushrooms, chopped
2 stalks of celery, diced
3 cloves of garlic, minced
3 cups of diced tomatoes
1 398mL BPA-free jar of crushed tomatoes (unsweetened and no added salt)
1 large red or yellow pepper, seeded and chopped
2 carrots, chopped
Remaining zucchini bits left over after spiralizing, chopped
1 Tb dried basil
1 1/2 tsp dried oregano
1 1/2 tsp dried rosemary
1 Tb dried parsley
Pink Himalayan salt and fresh black pepper to taste
3 cups greens, chopped (kale, collards, chard, spinach, bok choy whatever you have)
1/2 C fresh basil, chiffonade
Spiralize or slice and prepare the zucchini and set aside to drain while the sauce is cooking. In a large pan melt the coconut oil over medium heat. Add the onion, and saute, stirring often, until the onion is softened and translucent but not brown, about 3-5 minutes. Add the mushrooms and celery and continue to saute until the liquid from the mushrooms has evaporated, another 3-5 minutes. Add the garlic and saute for 1-2 minutes, being careful that the garlic does not burn.
Add the diced tomatoes and the crushed tomatoes, stirring well. Bring up to a simmer and reduce the heat to medium low. Add the peppers, carrots, chopped zucchini, dried basil, oregano, rosemary, parsley and season to taste. Adjust the seasoning to taste. Allow the sauce to simmer for 10-15 minutes, or until the vegetables are tender. Toss in the greens, stirring until they are just wilted and still vibrant green. Remove from heat.
Toss the pasta sauce with the prepared zucchini noodles and fresh basil, gently tossing until they are well combined. Garnish with additional fresh basil and chopped fresh tomatoes and serve with a garden salad. Enjoy!
Please let me know how this recipe turned out for you in the comments below and on Facebook. I love hearing from you!
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