Zucchini Pasta

Ingredients

• Zucchini

  Summer squash, includes skin, raw

  1 large or 323g

• Carrots

  Raw

  1 cup chopped or 128g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Garlic

  Raw

  2 clove or 6g

• Basil

  Spices, dried

  1 tbsp, leaves or 2g

• Pepper

  Spices, black

  1 tsp or 2g

• Tomatoes

  Crushed, canned

  1 cup or 240g

• Tomato paste

  Canned, without salt added

  ½ can (6 oz) or 85g

Directions

1. Cut 2 zucchini and 1 carrot into thin, noodle-like strips using a spiralizer or carefully with a vegetable peeler.
2. Add olive oil and crushed garlic into a sauté pan at medium heat.
3. Add carrot strips and let them cook for 2-3 minutes before adding zucchini strips. Add basil and pepper to taste.
4. Sauté until cooked through; carrots and zucchini should be softer and more noodle like. You may cook them less to maintain their crunchiness if you prefer
5. Add drained crushed tomatoes and 1/2 can of tomato paste. Enjoy!