May
12

Zucchini Noodles with Sun-Dried Tomato Sauce

This is the perfect warm weather ‘pasta’ recipe!  The simple sauce is sun-dried tomatoes, fresh tomatoes, basil, and garlic. I served mine over zoodles (zucchini noodles), but you can also use traditional pasta. Bonus: the sauce doesn’t even require cooking…just blend, toss, and serve!
IMG_0031

If you are using traditional pasta, cook according to package instructions.  For “Zoodles”: Use your spiralizer to slice zucchini into pasta ribbons.
IMG_0024

Heat oil in a large skillet on medium heat, add the noodles, and saute for 3-5 minutes.
IMG_0025

Remove from heat.  The zoodles will release water while they cook.  Make sure to drain them well.
IMG_0026

For the sauce, add sun-dried tomatoes, fresh tomatoes, basil, garlic, parmesan cheese, and *olive oil to a food processor or blender.
IMG_0029

I opted for vegan Parmesan cheese, but traditional is great too!
IMG_0030

*If your sun-dried tomatoes are stored in oil, just omit the olive oil.  Mine were dry.
IMG_0028

Puree to a pesto-like consistency.
IMG_0032

Return the drained zoodles to the large skill and add the tomato sauce.  Toss to coat and season with salt, pepper, and additional Parmesan cheese.  Garnish with additional fresh basil and enjoy!
IMG_0036

Ingredients:

Zucchini Noodles:
4-5 zucchini
1 T olive oil

Tomato Sauce:

3 ounces (~1 cup) sun-dried tomatoes
1 cup fresh tomatoes (cherry or campari); halved
1-2 T olive oil*
1 cup fresh basil + more for serving
4 garlic cloves
2 T Parmesan Cheese + more for serving (I used a vegan Parmesan.)
salt and pepper to taste

Instructions:

Zucchini Noodles:
Using your spiralizer, slice zucchini into long noodles or ribbons.
Heat olive oil in a large skillet over medium heat.  Add “noodles” to skillet and cook for 3-5 minutes until they are slightly softened.  You can skip this step altogether and see the “noodles” raw as well!
Zucchini will release liquids, so when your zoodles are done cooking, drain well.

Tomato Sauce:
Add sun-dried tomatoes, fresh tomatoes, olive oil, basil, garlic and 2 Tbsp vegan parmesan cheese to a food processor or high-speed blender and puree into a pesto-like consistency.
If it has trouble mixing, add a bit more olive oil to help encourage it along. It doesn’t need to be finely pureed, just well mixed. I think a bit of texture is a good thing in this dish.
Add drained zoodles back to the skillet you cooked it in and add tomato sauce. Toss to coat and season with salt and pepper and vegan parmesan.
Serve warm with additional fresh basil and vegan parmesan cheese. Store covered in the fridge for up to a few days, though best when fresh.
This can be enjoyed hot, sightly chilled or at room temperature, making it ideal for picnics and take-along lunches!
NOTES
*If your sun-dried tomatoes are in oil, omit the extra olive oil.

Recipe adapted from: Minimalist Baker

Related Recipes:

Pasta Fagioli
img_9006

Vegetable Zoodle Stir-Fry
img_2315

Join the Conversation

  • http://thechiathlete.com The Chi-Athlete

    SO MUCH “*Screen-lick*” IN ONE POST! I have got to get my hands on one of those spiralizer thingies.

    • http://jenchoosesjoy.com jenchoosesjoy

      It’s one of my favorite kitchen tools!!

  • http://twitter.com/TheFitFork The Fit Fork (@TheFitFork)

    I am the only person on the planet without one of these! I’ve made veggie noodles using a potato peeler, but not the same

    • http://jenchoosesjoy.com jenchoosesjoy

      It’s such a handy gadget. They make big elaborate ones, but I like that mine is small and fits in a drawer.

  • http://gretchruns.wordpress.com Gretchen | Gretchruns

    This came at a perfect time because I just got zucchini from the store and wanted to try zoodles for the first time! I’ll have to try this recipe out tonight :)

    • http://jenchoosesjoy.com jenchoosesjoy

      Woo hoo!! I hope you like it!

  • http://www.runningnreading.com Running ‘N’ Reading

    I almost bought a spiralizer a few months ago and then, for whatever reason, never went back to it; this looks so amazing (and simple!) that I’m definitely going to have to get one now. The sauce sounds really good, too, and I’m looking forward to trying it out; I LOVE sun-dried tomatoes! Their flavor is just wonderful, isn’t it? Thanks so much for sharing this!

    • http://jenchoosesjoy.com jenchoosesjoy

      I LOVE sun-dried tomatoes!! You can definitely use this sauce on traditional pasta, too!

      • http://www.runningnreading.com Running ‘N’ Reading

        Okay, that’s always an option, too, I guess. 😉 Thanks so much, Jen!

  • http://idonteatthat.wordpress.com Jamie

    Yum. This recipe looks delicious! I have recently fallen for sun dried tomatoes and have been incorporating them into every meal – omelets, tacos (is that weird?), pizzas, on top of pasta, and just straight with some pesto : ) I’m going to have to try this sauce though!

    • http://jenchoosesjoy.com jenchoosesjoy

      I cook with them all the time, too. They’re SO good!

  • http://movinitwithmichelle.wordpress.com Movin’ it with Michelle

    Yum!

  • http://invertedsneakers.wordpress.com allisonfiorini

    I just got a spiralizer thingy in the fall – I plan on using it a LOT this summer and this is going to be my first recipe! Totally pinning this so I don’t forget about it!

    • http://jenchoosesjoy.com jenchoosesjoy

      I hope you love it!! ?

  • http://veggierunningmomma.wordpress.com Jessica @ VEGGIE RUNNING MOMMA

    Didn’t know they made spiralizers. Now I really need to go get one.! this recipe is perfect for the hotter weather.

    • http://jenchoosesjoy.com jenchoosesjoy

      They’re really cheap and I use mine all the time!

  • http://motherhoodandmarathons.wordpress.com Molly@MotherhoodandMarathons

    Another absolutely delicious-looking recipe! Hopefully, I’ll get a chance to try it soon!

    • http://jenchoosesjoy.com jenchoosesjoy

      Thank you!!

  • Rayna Hinson

    Fabulous ! Thank you for this recipe, I have been wanting to purchase a vegetable spirilizer for some time now and try this out with zucchini :) I make a vegetarian spaghetti in the fall with spaghetti squash in stead of pasta and use tomatoe sauce and eggplant vegetarian “meat”balls

    • http://jenchoosesjoy.com jenchoosesjoy

      Those eggplant meatballs sound so good!!!

  • http://www.thelittlerunnergirl.com Erin

    This looks so amazing!! I wish I’d be home at all this week to make it!!

  • http://www.AFitPhilosophy.com Natalie

    Gosh I LOVE my spiralizer, love zucchini, LOVE sun dried tomatoes! I’ll have to try out this dairy free Parmesan cheese too! Thanks for the recipe idea :)

    • http://jenchoosesjoy.com jenchoosesjoy

      It’s a really good cheese substitute!

  • http://www.mommiesrun.com Cecilia @ MommiesRun

    I feel so lame. I still don’t have a spiralizer. That sauce sounds amazing!

    • http://jenchoosesjoy.com jenchoosesjoy

      It’s so simple and tastes great! You can always add the sauce to traditional pasta. ?

  • Pingback: Benefits of Zucchini + Zucchini Recipe Round-Up! - Wholly Healthy()