This is one of my favorite noodle dishes. It looks so similar to traditional spaghetti at first glance, yet it’s worlds apart upon closer examination. Traditional spaghetti dinners are made with calorie-dense, gluten-filled noodles, topped with from-a-jar marinara sauce and sprinkled with cheese. This spaghetti dinner is made with zucchini noodles, a simple sauce from fresh tomatoes, and sprinkled with a nut-and-nutritional yeast topping. It’s guilt free.
The guilt-free factor may be what first prompts you to attempt this recipe, but the taste is what’s going to draw you back to it time and time again.
Note: For the first time in 100 years, our children’s life expectancies are declining due to the increase in obesity. How will you make a difference with the kids in your life?
2 tablespoons olive oil
4 Tomatoes, chopped
1 yellow onion, chopped
2 cloves Garlic, chopped
¼ cup fresh basil, minced
¼ teaspoon sea salt
1 tablespoon coconut palm sugar
4 medium zucchinis, turned into noodles with spiral slicer
¼ cup cheese substitute
Heat the olive oil in a large skillet. Add the tomato, onion, garlic, and basil. Sauté until the onion is tender, about 5 minutes. Add the sea salt and coconut palm sugar.
Heat to a boil. Reduce and simmer, uncovered, for 40 minutes, or until the sauce has thickened. Serve over zucchini noodles with a spoonful of “Cheese” Sprinkle. Enjoy!
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