Tomato Basil Pasta with Zucchini Noodles Recipe

Name: Tomato Basil Pasta with Zucchini Noodles Recipe
Ingredients: 4 medium sized zucchini or about 2 pounds (not peeled), spiraled; 1 pint of cherry or grape tomatoes, washed, dried, and halved; 4 cups of fresh spinach; 1/2 cup of fresh basil leaves, chopped; 1 orange or yellow bell pepper, diced; 1 medium yellow onion, diced; 4 cloves of garlic minced, or 1 tablespoon of jarred minced garlic; 1/2 cup of freshly grated Parmesan cheese (more for serving as topping); 1/4 cup of extra virgin olive oil (used to cook 'noodles'); 3 tablespoons of extra virgin olive oil (used to saute vegetables); 1/4 to 1/2 tablespoon of crushed red pepper (optional, depending on preferred spiciness); 1 teaspoon of cornstarch (for sauce); 1 teaspoon of cold water (for sauce); 1 tablespoon Italian seasonings (for the sauce only); Salt and pepper to taste (do not add salt to zucchini before or while cooking)

maculardegeneration.net

This macular degeneration friendly recipe substitutes traditional pasta for a healthier alternative, zucchini noodles and includes other vegetables.

View full recipe on maculardegeneration.net

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at maculardegeneration.net.

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Ingredients

4 medium sized zucchini or about 2 pounds (not peeled), spiraled
1 pint of cherry or grape tomatoes, washed, dried, and halved
4 cups of fresh spinach
1/2 cup of fresh basil leaves, chopped
1 orange or yellow bell pepper, diced
1 medium yellow onion, diced
4 cloves of garlic minced, or 1 tablespoon of jarred minced garlic
1/2 cup of freshly grated Parmesan cheese (more for serving as topping)
1/4 cup of extra virgin olive oil (used to cook 'noodles')
3 tablespoons of extra virgin olive oil (used to saute vegetables)
1/4 to 1/2 tablespoon of crushed red pepper (optional, depending on preferred spiciness)
1 teaspoon of cornstarch (for sauce)
1 teaspoon of cold water (for sauce)
1 tablespoon Italian seasonings (for the sauce only)
Salt and pepper to taste (do not add salt to zucchini before or while cooking)