Thursday, August 21, 2014

Spaghetti Zoodles

Zucchini is still going.

Making "Zoodles" ~ Zucchini Noodles ~ with a Julienne slicer.

Chelsea whipped up a batch of "The Best Homemade Marinara Sauce" (see recipe below),

Chopped up some leftover grilled chicken.  We marinate it in Berenstein's Italian dressing and the Dad is the grill chief.  Tastes so good, it's a miracle there are any leftovers!

Boil some spaghetti noodles according to package directions.  Zoodles go in for the last minute of cooking; drain.

Mix it all together and throw it in the Pyrex.  Bake at 350o until heated through.  Add grated cheese to top.


Dig in, and slurp noodles all over your face.  Pass the napkins, please.

The Best Homemade Marinara
1 T. canola or coconut oil
1/4 c. chopped onion
1 clove garlic, minced

14-oz can whole tomatoes, pureed
14-oz can diced tomatoes
14-oz can crushed tomatoes
8-oz can tomato sauce
2 t. oregano
1 t. basil
1/2 t. thyme leaves
1 t. salt
1/8 t. pepper
1/2 t. sugar
1/4 t. garlic powder (use only if not using fresh garlic clove)
1 - 2  bay leaves

Simmer until thick (up to one hour), stirring occasionally.  Remove bay leaves. Spoon over any pasta of your choice, and top with a sprinkle of Parmesan to serve.

Add 1-1/2 to 2 lbs. ground beef or sausage to the onion/garlic for a terrific Spaghetti sauce!

~ the Momma

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