Zucchini Noodles with Sun-Dried Tomato Sauce
Source: 21-Day Weight Loss Kickstart, by Neal Barnard, MD; recipe by Jason Wyrick of Vegan Culinary Experience.
Simple and fresh, this dish is perfect for lunch! For extra staying power, drain and rinse a can of white beans to toss into this dish. Serve with warm whole-grain bread on the side.
Servings: 2 servings
Ingredients
- 2 zucchinis
- fresh basil leaves to taste
- 2 tsp pine nuts
- 1 tomato chopped
- ½ clove garlic
- ½ cup sun-dried tomatoes
- 1 tbsp. balsamic vinegar
- ¼ tsp freshly ground black pepper
- water as needed
Instructions
- Prepare the sauce: Add the tomato and garlic to the blender first, and then add the sun-dried tomatoes, balsamic vinegar, fresh thyme, and ground pepper. Add water, depending on how thick or thin you want the sauce.
- Shave the zucchini lengthwise with a vegetable peeler. Do not discard the peel. It's part of the zucchini pasta!
- Top the zucchini with the sauce and garnish with basil and pine nuts.
Notes
TRACY’S CHEF NOTE: 1-2 pitted dates, soaked in water for 10 minutes to soften, drained (optional) can be blended in with the tomatoes to sweeten the sauce a bit if you like.