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Zucchini Noodles With Sun-Dried Tomato Sauce
2 servings
Simple and fresh, this dish is perfect for lunch! For extra staying power, drain and rinse a can of white beans to toss into this dish. Serve with warm whole grain bread on the side.
Ingredients
Makes 2 Servings
- 2 zucchinis
- 1 bunch fresh basil
- 2 tbsp (10 mL) pine nuts
- 1 tomato, chopped
- 1 clove garlic
- 1/2 c sun-dried tomatoes (about 8 tomatoes)
- 1 tbsp (15 mL) balsamic vinegar
- 2 tsp (10 mL) fresh thyme (2 sprigs)
- 1/4 tsp (1.2 mL) ground black pepper
Directions
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Shave the zucchini lengthwise with a vegetable peeler. Do not discard the peel. It's part of the zucchini pasta!
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Prepare the sauce: In a blender add the tomato and garlic. Blend for 30 seconds, and add the sun-dried tomatoes, balsamic vinegar, zucchini peels, thyme sprigs, and ground pepper. Add water if needed, depending on how thick or thin you want the sauce.
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Top the zucchini with the sauce and garnish with basil (to taste, whole or thinly sliced) and pine nuts.
Nutrition Facts
Per serving:
Calories: 154
Protein: 8 g
Carbohydrate: 29 g
Sugar: 17 g
Total Fat: 3 g
Calories From Fat: 16%
Fiber: 8 g
Sodium: 71 mg
