Whole Wheat Spaghetti with Spicy Zucchini-Tomato Sauce – ★★★★★

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I remember, as a child, my mom making pasta sauce from scratch. It would take hours to simmer, tasted delicious and the house would smell amazing. Unfortunately I don’t have that kind of time so if I wanted to make my own sauce I had to find something to whip up in 45 mins max… The Food Network gods have blessed me with this recipe and doubt I’ll ever go back to the Jar. The fresh basil is a must so please don’t skimp there and use dried basil. I cannot stress enough how much of a difference it will make. Perry loved this recipe because not only was it tasty but it made enough for leftovers and according to him it tasted better day after day. He gave 5 stars and here is why:

This sauce is amazing. It tastes very fresh and has a nice little kick at the end. I really like the addition of zucchini because it gives a little crunch and of course adds flavor. It didn’t seem like it took to much effort to make and it wasn’t very expensive either. We only spent $60.00 for the three meals we made +extra things we needed so I’ll estimate this only cost about 10.00 max to make. These are the kind of dinners I like, cheap and delicious.

Serves: 4-6      Total Time: 35 minutes     Calories: 354  

Ingredients:

  • 3 tablespoons cooking oil. (Olive oil is the best but we had canola on hand.)
  • 1 clove garlic, minced (I used about 3 because I love garlic)
  • 1/4 teaspoon red pepper flakes (plus a little extra to sprinkle ontop if you really like the heat)
  • 1 28-ounce can whole San Marzano tomatoes
  • Salt to taste
  • 1 medium zucchini, cut into small chunks 
  • 1 pkg whole wheat pasta of your choice (we used spaghetti)
  • 1/4 cup chopped fresh basil (THE BEST!)
  • Grated parmesan cheese, for topping (Optional but very recommended)

Directions:

  1. Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook until the garlic is just golden, about 1 minute.
  2. Squash the whole tomatoes with your hands over the skillet, add with juice. Add 1/2 teaspoon salt or less and simmer, stirring occasionally, until the sauce is slightly thickened, about 15 minutes. Add the zucchini and cook until crisp-tender, about 5 minutes. 
  3. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook as directed. Drain and add to the sauce along with the basil; toss to coat.
  4. Top with parmesan and enjoy!

*Original recipe belongs to http://www.foodnetwork.com

*Photo is an original belonging to me

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