Sunday, October 9, 2016

Zucchini Spaghetti Recipe




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Ingredients for Zucchini Spaghetti:
Serves two 

2 Zucchini

Cherry Tomatoes 

1/4 cup Diced Onion

1 Crushed Garlic Clove

Chicken Strips

Olive Oil

Basil

Oregano

Salt

Pepper

3/4 of a can of Tomato Sauce

1tbsp Unsalted Butter

1 Cup Spinach (optional)

White Wine

**You will need a vegetable spinner as well




Instructions:

Start off by dicing your onion and you can add as much as you want but for serving 2, I diced enough to fill 1/4 of a cup.

Turn your burner on low and drizzle a little bit of olive oil in your pan.

While your oil is heating up, you want to cut your cherry tomatoes, crush and dice your garlic clove. 

Add your onions to the pan and keep it on a low heat. 

Cut off the ends of your Zucchini and spin it with your vegetable spinner. 

Once your Zucchini is spun you want to add it along with your Tomatoes and Garlic to the pan. 

Once you have added your Zucchini you can, at this point, add your chicken and Spinach as well.

After you have added all of your vegetables, you want to add your tbsp of butter to the pan and your white wine. You want to only add a dash of white wine.

Allow your zucchini pasta to cook at a medium heat until your wine is simmering. 

Once your wine has come to a simmer, you can now add your Tomato Sauce and a few dashes of Basil, Oregano, Salt, and Pepper.

Allow all of your ingredients to cook in your pan, uncovered for 3 to 5 minutes

Now that your spaghetti is all mixed and cooked you are ready to serve. 

Optional: Add your preferred cheese, I added Vegan cheese to mine. 





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