If you are trying to cut back on refined carbs, like pasta, here is the perfect recipe for you —Zucchini Pasta Arrabiata! Pasta Arrabiata is Italian for ”spicy pasta”. If you are not a fan of spicy food, you can simply cut back on the red pepper flakes. For this recipe I substituted spaghetti for spiralized zucchini. This greatly reduced the amount of calories, and added MORE nutrients! This recipe is also 100% plant-based, gluten-free, and vegan.
1 32oz can of Italian peeled and chopped Tomatoes (you can also substitu for diced tomatoes as well)
2 Cloves of Garlic, chopped
1 Tablespoon of Fresh basil, chopped
1 Tablespoon of fresh parsley, chopped
1 teaspoon of Olive Oil
Freshly Grated Parmesan Cheese (I use this vegan parmesan cheese by violife, https://amzn.to/2RtDGBH, it's DELICIOUS!)
1 teaspoon of Hot Pepper Flakes
Salt and Pepper to taste
Spiralize the zucchini using the spiralizer. (Here is a great spiralizer I recommend https://amzn.to/2Vxrn6m)
After you have spiralized the zucchini, season it with a bit of salt, and massage all the strands of the zucchini. You will begin to notice that water from the zucchini will start to drain, this is good!
In a large skillet/pan with high sides, add the oil and let it get hot over medium heat. Add in the garlic, hot pepper flakes, and let it cook for another minute.
Add the canned tomatoes and give it a stir. Reduce the heat to medium-low and allow it to cook for about 20 minutes or until the sauce is nice and thick.
When the sauce has about 5 minutes left, add the spiralized zucchini into the sauce.
Add basil, parsley, and grate in about ½ cup of the parmesan.
Give everything a big stir, adjust the seasoning if necessary, and enjoy!
Enjoy this healthy alternative for #NationalSpaghettiDay which so happens to fall on January 4th of every year! Be sure to take a picture and tag me (@SincerelyShans) and #EmbodyWholeness so I like your picture on social media!