How To Make Zucchini Noodles with Arrabiata Chickpea Sauce
Going vegetarian? This zucchini noodles recipe is a great way to start your journey to a no-meat diet. Try this flavorful and low-carb dish at home.
For Arrabiata Sauce:
- 1small onion,chopped
- 2garlic cloves,finely chopped
- 2tspextra virgin olive oil
- ½tspred pepper flakes,dried
- 1red bell pepper,chopped
- 4tomatoes,diced, seeded, with juice
- 2tbspfresh basil,chopped
- 1canchickpeas,rinsed and drained
For Zucchini Pasta:
- 2tbspolive oil
- 1tspsea salt
- 1tspblack pepper
Preheat the oven to 400 degrees Fahrenheit. In a medium saucepan, heat the oil over medium heat.
Add the onions and garlic and sauté until the onion starts to caramelize, which will take about 10 minutes. Add the pepper flakes and red pepper and cook for about 2 minutes or until the pepper softens.
Add the tomatoes and heat until the sauce begins to simmer. Lower heat and cook for about 15 minutes or until thickened. Stir frequently.
Slice the ends off the zucchinis. Use a vegetable peeler to shave off strips of zucchini.
On a baking sheet, layer the zucchini a few layers deep, and drizzle with olive oil. Sprinkle some freshly ground black pepper on top.
Bake for about 10 minutes, until the zucchini has lost its crunch.
Stir in the basil and chickpeas. Add salt and pepper, to taste. Cook about 5 more minutes, until everything is heated through.
Serve zucchini pasta topped generously with arrabiata sauce.
- Calories: 393.81kcal
- Fat: 17.08g
- Saturated Fat: 2.21g
- Monounsaturated Fat: 9.53g
- Polyunsaturated Fat: 3.01g
- Carbohydrates: 50.40g
- Fiber: 14.58g
- Sugar: 17.64g
- Protein: 14.75g
- Sodium: 1003.19mg
- Calcium: 131.29mg
- Potassium: 1225.34mg
- Iron: 3.17mg
- Vitamin A: 158.80µg
- Vitamin C: 111.06mg
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