Zucchini Noodles in a Fresh Tomato Sauce
  • 3 tablespoons olive oil
  • 3 cloves of garlic, minced
  • 1-pint cherry tomatoes, cut in half
  • ¼ teaspoon salt, plus additional as needed
  • ¼ cup grated Grana Padano or Parmesan cheese
  • 2 Zucchini, spiralized into noodles
  • 1 cup packed arugula
  1. Add the oil and garlic to a cold skillet or frying pan, then set the pan over medium-low heat. Once it starts to bubble slightly, saute the garlic for 1 minute, stirring often, just until it begins to soften and you can smell the garlic. Be very careful not to let the garlic burn. You can always take it off the heat if you feel like it’s browning too quickly or add a little more oil to bring down the temperature.
  2. Add the tomatoes and salt. Sautée for 2-3 more minutes stirring frequently so the tomatoes won’t stick to the bottom of the pan. The tomatoes will release their juices.
  3. When you’re ready to serve, place the noodles in a bowl. Pour the sauce over the top and combine to coat the noodles evenly. Toss with the arugula and cheese. Add additional salt to taste as needed. To serve, top with a few long shavings of Grana Padano and serve immediately.
The longer this sits, the more the noodles will release water and start to become soggy. It’s best served immediately. Only salt the noodles immediately before serving because it will cause more water to release from the noodles.
Recipe by The Taste Edit at https://thetasteedit.com/zucchini-noodles-fresh-tomato-sauce/