Farm Fresh Spaghetti with Zucchini Noodles
A quick, summer go-to meal. Ingredients from the garden make it fast, fresh, easy and always delicious.
  1. Brown Garlic in Olive Oil.
  2. Add Tomatoes and allow to sit and simmer for 10 min in order to cook down some of the juices from the tomato.
  3. Add misc garden produce (eggplant, peas, carrots, peppers, etc.), tomato paste, and spices: salt, oregano, garlic powder. Allow to simmer together for another 10 min for flavors to meld.
  4. Julienne your zucchini noodles. A Julienne Peeler is the easiest route, but you can also use a knife- just be careful. With the peeler, peel along the zucchini on all edges, just as you would for peeling a carrot, until you reach the center and seeds. Don’t use this center part as it will give your “noodles” a strange texture and they may fall apart while cooking.
  5. Add zucchini noodles to the tomato sauce to cook for 5 min. This gives them a cooked, al dente noodle texture.
  6. Remove from heat and serve. Enjoy!