I tried zucchini noodles for the first time only a few months ago at Landmarc, Marc Murphy’s restaurant at the Time Warner Center in NYC, and I was floored by how a few simple ingredients were transformed into something absolutely delicious that I could eat every night. For someone who adores pasta, but cannot indulge because the sight of carbs induces weight gain, this option is heaven sent.
Is it the most kid friendly option? I would love to tell you it is… I tricked my kids by presenting it as pasta but they picked up the difference in taste after a few bites. I will have to do a few more tests to let you know if I am able to turn them into “zoodle” lovers. In the mean time…more for me to enjoy!!
- 5 large zucchini
- Fine sea salt
- 1 cup mushrooms, sliced thin
- 1 large can (28 oz ) peeled San Marzano tomatoes, with their juices
- 4 tablespoons butter
- ½ sweet yellow onion, peeled
- ½ teaspoon fine sea salt, or to taste
- 1 tablespoon fresh basil, chopped
- Parmesan cheese
- To make the zucchini noodles:
- Grate the zucchini using a mandolin into strings.
- Place the zucchini noodles in a colander and sprinkle with a bit of salt.
- Strain the noodles for 30 minutes to remove excess liquid, while you prepare the sauce.
- Heat one tablespoon butter in a medium pan over medium-high heat. Add the mushrooms and sauté until browned. Add the canned tomatoes and their juices, the remaining butter, onion and salt, and bring to a boil.
- Reduce the temperature to medium-low allow the sauce to simmer for 30-40 minutes.
- Discard the onion, mix in the chopped basil, and toss the sauce with the zucchini noodles. Add parmesan cheese to taste.
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