Zucchini Spaghetti With Lentil Marinara Food

ZUCCHINI SPAGHETTI WITH LENTIL MARINARA

Steps:

• Place zucchini in a bowl and season with salt and pepper.
• Bring lentils to a boil in a pot of 1 1/2 cups water. Cover and reduce heat; simmer until tender, 15 to 20 minutes. Drain.
• Heat 1 tablespoon oil in a Dutch oven over medium heat. Add onions; cook and stir until translucent, about 2 minutes. Stir in 1 clove garlic and carrots. Cook for 1 minute. Pour in crushed tomatoes and bring marinara sauce to a rapid simmer, about 2 minutes. Press tomato paste against the sides of the pan using the back of a spoon.
• Stir 1 teaspoon salt, 1/2 teaspoon pepper, 1 clove garlic, basil, oregano, thyme, parsley, and red pepper flakes into the marinara. Reduce to a simmer; cover and cook until flavors meld, about 20 minutes. Pour in lentils; simmer until lentils have absorbed the marinara, about 10 minutes.
• Heat the remaining 2 tablespoons oil in a large saucepan over medium heat. Add the zucchini noodles and the remaining 1 clove garlic. Seasoning with salt and pepper, cook until noodles are coated, 5 to 7 minutes.
• Serve noodles on plates with a ladleful of lentil marinara and a topping of Parmesan cheese.

PASTA WITH ZUCCHINI, MUSHROOMS AND CANNELLINI BEANS IN MARINARA

Steps:

• Set up 3 pots: 1 with water for pasta, 1 for zucchini, onion, mushroom & beans & 1 for marinara sauce.
• In two of the three pots set up 2 tbsp of olive oil and saute onion (1/2 & 1/2) until cooked but not brown, add 4 cloves minced garlic to onion in each pot and again cook DO NOT brown. Add crushed tomatoes to 1 pot and basil, cook on a low flame for about a 1/2 hour. In the other pot add zucchini, mushroom and cook until zucchini is soft, add beans and cook for 2 more minutes, remove from heat. Cook pasta according to box.
• Add veggies to top of pasta, add shredded mozzarella, top with marinara sauce and grated cheese.

ZUCCHINI SPAGHETTI

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef and black pepper in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Mix tomato sauce, tomatoes, salt, basil, oregano, garlic powder, onion powder, thyme, and red pepper flakes into ground beef; cook and stir until sauce is warmed through, about 2 minutes. Stir tomato paste into sauce.
• Mix zucchini "noodles" into sauce, pressing down to fully submerge them; simmer over medium-low heat until zucchini is tender, about 10 minutes.

ZUCCHINI SPAGHETTI WITH LENTIL MARINARA

Steps:

• INSTRUCTIONS Add lentils and 2 cups of water to a medium pot. Bring to a boil and then lower to a simmer and cook until lentils are tender and liquid is evaporated, about 30 minutes. Meanwhile, add 1 tablespoon olive oil to a pan over medium heat. Add the onion and saute for 5 minutes, or until translucent. Add the garlic and saute for an additional minute, until fragrant. Add the tomato sauce, wine, vinegar, basil, oregano, thyme, and salt and pepper to taste. Simmer on low for 20 minutes. When lentils are done cooking, add them to the sauce and simmer for an additional 5 - 10 min. In a separate pan, add the remaining tablespoon of olive oil and saute the zucchini pasta for 5 - 10 minutes, until desired tenderness is achieved. Puree 1 cup of the marinara sauce and reincorporate back into the sauce to increase thickness. Divide the pasta among four plates and top with lentil marinara. Serve hot. NOTES Fresh zucchini will often lose moisture as the zucchini pasta cooks so be sure to drain any liquid that has built up in the pan. The recipe holds well as leftovers, but the zucchini does tend to release extra moisture as it sits so be sure to drain pasta before serving. There will be a lot of leftover sauce, but it is yummy on regular pasta too. ;)