Healthy Zucchini-Noodle Puttanesca Recipe
Woot, Woot! PuttanescaIf you love the big bold flavors of spaghetti puttanesca (olives! anchovies!) but carby noodles give you pause, this is the recipe for you. Enjoy the delicious flavors you crave, with a low calorie count courtesy of spiralized zucchini...
Cook: 10 minutes
1 1/2 lbs. (about 3 medium) zucchini
3 canned anchovy fillets, drained and chopped
2 tsp. chopped garlic
2 tsp. olive oil
1/4 tsp. red pepper flakes
1 1/4 cups canned crushed tomatoes
3 tbsp. sliced pitted Kalamata olives
1 tbsp. capers, drained
2 tbsp. chopped fresh basil
Optional topping: grated Parmesan cheese
Using a spiral vegetable slicer, cut zucchini into spaghetti-like noodles. (If you don't have a spiral veggie slicer, peel zucchini into thin strips, rotating the zucchini after each strip.) Roughly chop for shorter noodles.
Bring an extra-large skillet sprayed with nonstick spray to medium-high heat. Cook and stir zucchini until hot and slightly softened, about 2 minutes. Transfer to a strainer, and thoroughly drain excess liquid.
Remove skillet from heat. Clean, if needed. Re-spray, and bring to medium heat. Add chopped anchovies, garlic, olive oil, and red pepper flakes. Cook and stir until garlic is fragrant and browned, about 1 minute.
Add crushed tomatoes, olives, and capers to the skillet. Cook and stir until hot, about 2 minutes.
Add basil and drained zucchini. Cook and stir until hot and well mixed, 3 - 4 minutes.
MAKES 2 SERVINGS
Chew on this:
March 28th (today) is National Something on a Stick Day. Check out these kebab recipes... because food on a stick is fun!
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