AuthorSelina RoseDifficultyBeginnerThis is a healthy twist on the classic spaghetti with tomato sauce. Zucchini noodles are filled with fiber and slow-burning carbohydrates (compared to traditional noodles) and every bit as satisfying. This recipe is great for weeknights when you’re in a pinch for something light and delicious. Pair it with fish, chicken or beef for a complete meal.
Heat a deep frying pan or wok over medium heat and add coconut oil. Add chopped onion and minced garlic cloves and sauté until covered in oil.
Then add the chopped tomato, basil, oregano and olives to the pan and stir together. Immediately follow by adding the zucchini noodles to the pan and cover with a lid for 2 minutes. The steam will begin to wilt the zucchini noodles
Remove lid from the pan and stir all ingredients together. The zucchini noodles should be tender at this point. Remove from heat
Using the lid for the pan, drain any liquid from the bottom and discard.
Add olives and drizzle with olive oil and chili flakes (if desired) and serve.
Ingredients
Directions
Heat a deep frying pan or wok over medium heat and add coconut oil. Add chopped onion and minced garlic cloves and sauté until covered in oil.
Then add the chopped tomato, basil, oregano and olives to the pan and stir together. Immediately follow by adding the zucchini noodles to the pan and cover with a lid for 2 minutes. The steam will begin to wilt the zucchini noodles
Remove lid from the pan and stir all ingredients together. The zucchini noodles should be tender at this point. Remove from heat
Using the lid for the pan, drain any liquid from the bottom and discard.
Add olives and drizzle with olive oil and chili flakes (if desired) and serve.
