Zucchini Noodles with Spicy Tomato Cream Sauce

| Apr 25, 2014

Biotta Juice Featured: Vegetable Juice

Serves 6 (as a side dish)


2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
4 Roma tomatoes, diced
1 tablespoon Italian seasoning
1 teaspoon red pepper flakes
2 tablespoons honey
2 small carrots, sliced
1 small yellow squash, diced
½ cup heavy cream
¼ cup parmesan cheese, grated
5 medium zucchinis
1 tablespoon oil
Sea salt and freshly ground pepper, to taste
Fresh basil, chopped (for garnish)


Preheat a medium sauce pan on medium-high heat for 1-2 minutes. Pour olive oil into pan and warm briefly. Add onions, season with salt and pepper and sauté until softened, about 5 minutes. Add garlic to pan and sauté for 1 minute. Add tomatoes, BIOTTA VEGETABLE JUICE, Italian seasoning, red pepper flakes, honey, carrots, and yellow squash. Season lightly with salt and pepper. Increase temperature and bring mixture to a boil. Then, reduce heat and simmer for 30 minutes, until most of the liquid is evaporated.

While sauce is simmering, prepare the zucchini noodles. Create strips of zucchini by using a handheld vegetable peeler (alternatively, use a julienne peeler). When you approach the seeds in the center, turn the zucchini to start peeling in a new section. Save the center core of seeds for use in another dish. Warm a medium sauté pan, then add 1 tablespoon of oil. Add zucchini noodles, season with salt and stir. Cover with lid to steam cook briefly (about 2 minutes). Remove lid and sauté until noodles are soft. Remove from heat.

When sauce is done simmering, remove from heat, and stir in cream and cheese. Taste and adjust salt and pepper as desired. Serve tomato cream sauce over a bed of zucchini noodles. Garnish with chopped basil.