Tomato Sauce and Zucchini Pasta

Ingredients

• Pasta3/4 cup (120 g)
• Tomato1 count (130 g)
• Onion1/4 count (38 g)
• Garlic1/2 clove (2 g)
• Zucchini1/2 count (100 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   Make a cross-shaped cut on top of the tomato of approximately one finger deep.

2. 2

   Step 2

   Place the tomato in a pot of boiling water and boil for 5 minutes. Next, remove, drain and blend. Set aside.

3. 3

   Step 3

   Place the sauce in a small pot and cook over medium-low heat until reduced in volume.

4. 4

   Step 4

   Boil water with a little salt. Once boiling, add the pasta and cook following the time indicated on the package.

5. 5

   Step 5

   Remove the pasta and drain.

6. 6

   Step 6

   Simultaneously, chop the garlic, onion and cut the zucchini into slices and then into quarters.

7. 7

   Step 7

   Place a pan over high heat. Once heated, add the oil, reduce to medium heat and stir-fry the onion and garlic with a pinch of salt for 5 minutes.

8. 8

   Step 8

   Next, add the zucchini, stir, cover and cook for 3 more minutes. Add the tomato sauce and season with salt and pepper. If you wish, you can add bay leaf and/or oregano.

9. 9

   Step 9

   Cook for 8 minutes over low heat, stirring occasionally.

10. 10

    Step 10

    Serve the cooked pasta on a plate, pour the tomato sauce and top with the zucchini.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Tomato Sauce and Zucchini Pasta can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.