
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.
Serves:
Ingredients
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:
- 3zucchinis
- 2tbspolive oil
- 1tspsea salt
- 1tspblack pepper
Instructions
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Preheat the oven to 400 degrees Fahrenheit. In a medium saucepan, heat the oil over medium heat.
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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.
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Add the tomatoes and heat until the sauce begins to simmer. Lower heat and cook for about 15 minutes or until thickened. Stir frequently.
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Slice the ends off the zucchinis. Use a vegetable peeler to shave off strips of zucchini.
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On a baking sheet, layer the zucchini a few layers deep, and drizzle with olive oil. Sprinkle some freshly ground black pepper on top.
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Bake for about 10 minutes, until the zucchini has lost its crunch.
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Stir in the basil and chickpeas. Add salt and pepper, to taste. Cook about 5 more minutes, until everything is heated through.
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Serve zucchini pasta topped generously with arrabiata sauce.
Nutrition
- Calories:Â 393.81kcal
- Fat:Â 17.08g
- Saturated Fat:Â 2.21g
- Monounsaturated Fat:Â 9.53g
- Polyunsaturated Fat:Â 3.01g
- Carbohydrates:Â 50.40g
- Fiber:Â 14.58g
- Sugar:Â 17.64g
- Protein:Â 14.75g
- Sodium:Â 1003.19mg
- Calcium:Â 131.29mg
- Potassium:Â 1225.34mg
- Iron:Â 3.17mg
- Vitamin A: 158.80µg
- Vitamin C:Â 111.06mg
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