Zucchini Pasta with Homemade Sauce

One of my favorite recipes! Growing up, I always assumed pasta sauce HAD to come from a jar, or at the very least, be made using canned tomato paste. I love this recipe because I can control exactly what’s going into my sauce (no added sugar like most jarred pasta sauces, including organic ones) and the flavor is absolutely incredible! The sauce recipe is based loosely on a recipe from my beloved Kris Carr’s, “Crazy Sexy Kitchen” cookbook, which is amazing!!

Ever since going gluten-free in August of 2014, it’s been great to have this recipe that makes me feel like I’m still eating some of my favorite foods. In fact, I like it BETTER! And I feel great at the end of the meal (not stuffed like after wheat-based noodles). Delicious and nutritious!

I typed the recipe below but full demo can be found on my YouTube channel:

Zucchini Pasta and Homemade Sauce

Serves 4

Pasta:

3-4 medium zucchinis (thin works best if using a Veggeti)

minced garlic (optional)

1 Tbsp extra virgin olive oil

Use a Vegetti (or other veggie spiralizer) to make zucchini noodles

Add olive oil (approx 1 Tbsp) to a pan over medium heat

Optional: add minced garlic to the pan

Saute' zucchini noodles to desired noodle texture

If there is extra liquid in pan (from the zucchini), drain noodles

Sauce:

1 Tbsp extra virgin olive oil

minced garlic (optional)

1/2 medium onion cut into chunks (optional)

3-4 fresh tomatoes, cut into chunks

spices such as red pepper flakes, oregano, Himalayan sea salt, pepper

fresh basil (optional)

Add olive oil to a pan over medium heat

If using garlic and/or onions, add to pan for 2-3 minutes until onions are translucent. I also add some red pepper flakes to the pan at this time to release extra flavor

Add tomatoes and desired spices (I go heavy on the oregano and I also add additional red pepper flakes if I'd like it to be extra spicy)

Reduce heat to low and simmer for 30-35 minutes, stirring occasionally to prevent sticking/burning

Add additional spices as needed

Time of cooking depends on desired consistency. I like my sauce to be really thick so I usually simmer it for about 40 minutes

The last 2-3 minutes of cooking I will add fresh basil if I have it

Pour sauce over veggie pasta, add Parmesan cheese if desired, and enjoy!!