Spiral Veggie Pasta with Creamy Tomato Sauce
- 2 tablespoons olive oil, divided
- 3 garlic cloves minced
- ½ cup chopped red onion
- ¼ teaspoon salt
- 14 ounces pureed tomatoes (about one can)
- ¼ -½ teaspoon crushed red pepper flakes
- ¼ cup heavy cream
- 1/3 cup evaporated nonfat milk
- 1/3 cup grated Parmesan cheese
- ¼ cup fresh basil, shredded
- 1/8 teaspoon black pepper
- 3 medium zucchini, spiralized
In a large saucepan heat 1 tablespoon olive oil with minced garlic over medium low heat until the garlic begins to brown, about three minutes. Once browned, add chopped onion and cook until soft/translucent, another 3 or more minutes. Add tomato puree along with red pepper flakes. Bring mixture to a simmer. Reduce heat to low and simmer 10 minutes. Next add the cream and evaporated milk. Cover and simmer for another minute.
While the sauce is simmering cook spiralized zucchini. Heat remaining tablespoon of olive oil in another saucepan over medium high heat. Once hot, add spiralized zucchini. Sautee for 3-5 minutes until soft.
Once zucchini is cooked, add to other saucepan. If mixture is too thick add a maximum of ½ cup of water to thin. Stir in ¼ cup of Parmesan, basil, and black pepper.
To serve divide into 4 bowls. Top with additional Parmesan cheese to taste.
Note: after zucchini is spiralized place on top of paper towels to absorb excess water.