‘Noodles’ with Pomodoro Sauce

This sauce is a light tomato and basil pomodoro, but the options are endless.

Prep Time: 15 minutes

Cook Time: 5 minutes

Makes: 4 cups

Serving Size: 2 cups

Ingredients

• 2 medium zucchini or summer squashes, ends trimmed
• 1 ½ cups diced tomatoes
• ½ cup chopped fresh basil leaves
• 1 clove garlic, chopped
• ¼ tsp sea saIt
• ¼ tsp black pepper
• 2 tbsp ghee

Method

1. Lay a box grater flat on your workstation so the largest holes face up. Push zucchini longwise across the top of the grater, rotate zucchini, and push across the grater again. Repeat until all zucchini is shredded into noodles. (Or use a vegetable spiralizer or mandolin slicer.)
2. In a medium bowl, combine tomatoes, basil, garlic, sea salt, and black pepper.
3. In a medium skillet over medium heat, heat ghee. Add 4 cups zucchini noodles, and cook, stirring occasionally, for 3 ½ minutes or until just softened.
4. Add 2 cups sauce to noodles, and cook, stirring to warm sauce and completely coat noodles, for 1 ½ minutes.

Variations

Tahini Lemon Sauce

In a food processor or blender, chop 4 whole scallions, ¼ cup fresh cilantro leaves, 1 tablespoon crushed red pepper flakes (optional), 2 teaspoons sesame seeds, ¼ cup tahini, ¼ cup lemon juice, 2 teaspoons sesame oil, 1 teaspoon honey, ¼ cup stock, ½ teaspoon sea salt, and ¼ teaspoon black pepper until smooth.

Spinach Pesto Sauce

In a food processor or blender, chop ½ cup soaked and dried walnuts, 2 cups fresh Italian flat-leaf parsley, 2 cups baby spinach, 2 cloves garlic, ½ cup cut chives, ¼ teaspoon sea salt, and ¼ teaspoon black pepper.With the food processor on low speed, slowly drizzle in ¼ cup virgin olive oil. When combined, stir in ½ cup grated Parmesan cheese.