I love this dinner! This is one of those leftovers turned into a meal recipes. When I make home made spaghetti sauce, I try and make enough for not only that night but also for another dinner. #lesstimeinthekitchen For this you will need about 2-3 cups of already prepared meat sauce...or you can saute ground beef with chopped garlic and a sliced onion and pour a jar of sauce over it. Then you have a quick, ready, beef sauce! The rest is super easy! This dish is very healthy but also extremely tasty. I don't miss the pasta in it at all. The cherry tomatoes add the perfect burst of flavor complemented by the basil.
Ingredients:
-3 medium-large zucchinis spiraled into zoodles
-1 carton (12 oz.) cherry tomatoes sliced into fourths
-2-3 cups of beef ragu/spaghetti sauce with or without meat...totally possible to make vegan.
*Optional-fresh basil, red pepper flakes, and Parmesan for sprinkling after.
Directions:
- After I spiralize the zucchini I wrap it in a dish towel and squeeze. Yes, squeeze. It helps to get out as much water as you can before cooking. You can wrap and repeat a few times if you'd like, but I don't recommend the sprinkling with salt before method unless you have more time and are ready to dry it and rinse it a couple times.
- In a non-stick frying pan heat up the spaghetti sauce on a medium heat to a low simmer.
- Stir sauce until it's fully heated.
- Add in cherry tomatoes and mix together. Only let the tomatoes cook in the sauce for about a minute.
- Add in the zucchini noodles, stir together, and turn off the heat.
- Allow to sit in the warm sauce for 5 minutes and it's ready to serve.
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