Click the image for a quick snap-shot of the steps.

Last year I bought a Paderno World Cuisine Spiralizer.  One of the coolest things about the Spiralizer is that you can make spaghetti noodles from fresh zucchini.  I used the Paderno Spiralizer for this recipe.  Alternatively, you can julienne the zucchini with a knife or use a julienne peeler, which is also a handy tool.

The thing that I love about this recipe, which I’m calling Garden Spaghetti,  other than I get to break out my Spiralizer, is that it is just like eating a bowl of spaghetti, only much healthier.  I started by making a garlic infused olive oil in the pan by adding the oil and garlic to a cold pan, ratherthan a hot one.  This allows for the garlic to sweat rather than sauté.  Then I added fresh tomatoes, scallions, dried oregano, red pepper flakes and, dried and fresh basil.  I also added sun-dried tomatoes, hoping it would lend its deep, concentrated tomato flavor to counter the sweetness from the fresh tomatoes.  Lastly, once my sauce was ready, I turned off the heat and add the zucchini noodles, tossing the noodles in the tomato sauce.  Take caution in not over-cooking the noodles.  Otherwise, they will break down and lose their firmness and some of their nutrients.

Feel free to add Parmesan –or you can do as I did and enjoy it without.  This makes for a wonderful vegan meal.

 Garden Spaghetti – serves 1 (can be easily multiplied)

• 1 clove garlic, finely minced
• 1 green onion, sliced, white and green parts
• ¾ cup grape or cherry tomatoes, sliced in half
• 3 sun-dried tomatoes, packed in oil, minced
• ⅛ teaspoon dried basil
• ⅛ teaspoon dried oregano
• ⅛ teaspoon red pepper flakes
• ⅛ teaspoon sea salt, plus extra for seasoning
• ⅛ teaspoon fresh ground black pepper
• 10-12 fresh basil leaves, sliced thin
• 1 zucchini, about 9-11 ounces, sliced using the ¼” slicer using the Paderno World Cuisine Spiralizer  (Alternatively, you can julienne long strips)
• 3 tablespoons olive oil
• Parmesan cheese, to serve (optional)

1. Start by placing the oil and garlic into an unheated 12” skillet.  Then, turn the heat on  medium low.  Adding the garlic to cold oil will help to sweat the garlic.  Continue “sweating” the garlic until the pan heats up and the garlic just begins to sizzle, about 5-7 minutes.
2. Then, turn the heat to medium high and add the green onion, fresh tomatoes, sun-dried tomatoes, dried basil, oregano, red pepper flakes, salt and pepper. Continue sautéing the tomato mixture for about 2-3 minutes, or until the fresh tomatoes just begin to soften.
3. Next, add the fresh basil and sauté for another 30 seconds.
4. Lastly, add the zucchini noodles, and turn off the heat.  Toss the zucchini into the tomato mixture.  At this point it may not seem like there is not enough moisture in the dish.  I find that as the zucchini heats up, it will release its moisture and flavor, adding it to the sauce. You only need the zucchini heated through and not fully cooked.   Otherwise, the noodles will become too soft.   Check for seasonings, adding salt if necessary.  Garnish with the remaining fresh basil and serve immediately.