Serves: 2
Ingredients
- 2 whole zucchini, peeled
- 1 (14.5) ounce can of fire-roasted tomatoes
- 1/4 cup pecans, roasted
- salt and pepper to taste
Instructions
Raw Version
- Place your zucchini in your spiral slicer to make pasta. If you don’t have a spiral slicer you can use a julienne peeler or vegetable peeler and make thicker noodles
- Whichever method you choose, make your noodles to your liking and set aside
- Place your toasted pecans in your food processor and pulse until you have small chunks, not quite flour consistency
- Add your can of fire-roasted tomatoes and process on high to make a smooth sauce
- Plate your noodles and dress with the sauce
- Sprinkle with salt and pepper to your liking and enjoy
For the Hot Version
- Follow steps 1-4 from above
- Place your zucchini noodles in a colander in the sink and heavily salt them, they need to sit for 20 minutes and drain all the water
- Preheat a saute pan on medium heat and a sauce pan on medium heat
- Place your tomato sauce in the sauce pan, cover, and let simmer until hot
- Using a fat of your choice (bacon fat, avocado oil, coconut oil) saute your noodles for 1-2 minutes in your saute pan to just warm them up
- Transfer your noodles to a plate, dress with your sauce and enjoy
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